Silesian Dumplings (Kluski Śląskie)

Top down view of silesian dumplings with bacon and onion in pan.

Traditional Silesian dumplings are made using mashed potato and potato flour for a super soft texture. Typically accompanying sauces and stews these 4-ingredient dumplings make a delicious alternative to boiled or mashed potatoes but can also be served as a stand-alone dish.

Course Main, Side

Cuisine gluten free, Polish, vegetarian

Prep Time 1

Cook Time 10

Total Time 1 10

Servings servings

Calories 111kcal

Author Monika Dabrowski

Equipment

Large pot with lid
Large bowl
Slotted Spoon
Potato masher or ricer

Ingredients

2 pounds potatoes unpeeled
1 cup+1tbsp potato starch 6.35 oz
1 egg
1 teaspoon fine sea salt plus more for cooking

US Customary - Metric

Instructions

Boil potatoes: Peel the potatoes then place in a pot, add water, cover and bring to the boil. Lower the heat and simmer until the potatoes are tender. Remove from the heat and drain thoroughly.
TIP: If using a mixture of small and large potatoes cut the large ones in half so all the potatoes cook evenly.
Mash potatoes: Mash the potatoes (right after you’ve drained them) until creamy and smooth (do this thoroughly). Set aside to cool completely. You should have approx. 700g (a little more than 1.5 pounds) of potato mash.
Make dough: To a large bowl add the cooled potato mash, potato starch, egg and salt. Stir together using a spoon then knead the mixture briefly until it forms a smooth, soft dough. This should only take a minute or two. If the dough sticks to your hands add a small amount of flour (no more than 1-2 teaspoons). Do not add more flour than is absolutely necessary (too much flour will produce tough dumplings).
TIP: Fill a large pot with water, add salt (approx. 1.5 teaspoons of salt for 3-4 litres of water) cover and start heating it before you make the dough so that you can boil the dumplings as soon as you’ve formed them.
Make Silesian dumplings: Tear small amounts of the dough and form walnut-size balls (each should weigh 20-22 grams). Roll the balls between the palms of your hands until they feel firm then press a dip into each ball with your thumb. This will cause the dumpling balls to flatten a little.
TIP: Assemble the dumplings ready for boiling on top of a large cutting board or tray. You do not need to dust it with flour.
Cook dumplings: When the water starts to boil one by one place the dumplings in the pot then gently stir with a wooden spoon so they do stick to the bottom of the pot or each other. Keep the heat on high at this point. Cook the dumplings for about 3 minutes from the time they come up to the surface. It is important that the dumplings simmer gently (lower the heat if the water starts boiling rapidly).
TIP: To avoid overcrowding the pot I recommend cooking the dumplings in batches.
Serve: Using a slotted spoon transfer the dumplings to a plate and drizzle over melted butter or oil. Keep covered while you make the next batch. Best served hot. Yields approx. 44 dumplings.
TIP: If you are making a large batch of these dumplings you may need to briefly microwave the first batch until piping hot before serving.

Nutrition