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Kluski Śląskie Silesian Dumplings

January 23, 2018 by polishhousewife 29 Comments

Kluski Śląskie Silesian Dumplings come from Silesia, a region in the southwest of Poland (think Wrocław) that also encompasses small bits of Germany and the Czech Republic, but Silesain Dumplings are so popular throughout Poland that they’re readily available in the refrigerator case of supermarkets all over the country, coming in a package that reminds me of brown and serve rolls.

They are potato dumplings much like you’ll find all over Central and Eastern Europe except for the addition of the indentation in the center of Silesain Dumplings. The shape has two benefits; it helps the dumpling cook faster and it is a wonderful repository for whatever topping is paired with the dumpling.

Kluski Śląskie Silesian Dumplings

You might choose any number of toppings for your dumplings, meat drippings, sauteed bacon and onions, gravy, or maybe all of these! For a Meatless Monday or a Lenten Supper, you could top them with butter and toasted bread crumbs. A typical Sunday dinner would be these tasty dumplings alongside rolled (stuffed) beef and red cabbage.

I’ve made these twice and was more successful when I wasn’t in a hurry, not trying to get them on the table right away for dinner. The cooked potatoes need to be really dry before you mash them or push them through a ricer. It gives a texture that holds together well in the water.

Smacznego!

Lois

potato dumplings with gravy on Polish pottery

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Kluski Śląskie Silesian Dumplings

★★★★★ 4.6 from 5 reviews
  • Author: Polish Housewife
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 15 dumplings 1x
  • Category: Side Dish
  • Cuisine: Polish
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Description

A potato dumpling with an indentation to hold yummy toppings


Ingredients

Scale
  • 2 large russet potatoes, peeled and diced
  • potato starch (1/4 volume of potatoes, see instructions)
  • 1 egg
  • 1/2 teaspoon salt

Instructions

  1. Cook the potatoes in boiling salted water, until tender
  2. Drain thoroughly and mash or rice
  3. Press the mashed potatoes into a bowl and smooth the top
  4. Draw two lines on the top of the potatoes, dividing the mass into fourths
  5. Scoop out 1/4 of the potatoes and fill this space with potato starch, return the potatoes you just scooped out
  6. Add egg and salt, stir until well combined
  7. Roll a small amount of the mixture, about the size of a golf ball, in your hands until smooth
  8. Make an indentation with your thumb and continue smoothing the dumpling
  9. Preparing a large pot of barely simmering salted water
  10. Without overcrowding the pot, place dumplings in water with a slotted spoon
  11. They will rise to the top after a few minutes, if a stubborn one or two stay on the bottom, give them a gentle nudge, they may be stuck
  12. Cook for 5 more minutes, remove with a slotted spoon
  13. Top with with whatever wonderful creation you’re using

Did you make this recipe?

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Filed Under: Autumn, Polish, Polish Mains & Sides, Winter

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Reader Interactions

Comments

  1. Lorna L Leight

    January 24, 2018 at 12:08 pm

    I have to say, the kluski recipe looked nothing like the kluski I grew up with in Detroit,Mi. Of course I had to try it. So glad I did! Thanks for posting it!

    ★★★★★

    Reply
    • polishhousewife

      January 24, 2018 at 10:25 pm

      I’m glad it worked out for you, Lorna!

      Reply
  2. David

    January 26, 2018 at 4:47 pm

    What could possibly be bad about these? What a nice change from other dumplings (especially for those of us who love potatoes!).

    Reply
    • polishhousewife

      January 26, 2018 at 9:34 pm

      Are there people who don’t love potatoes?

      Reply
      • James Czyznikiewicz

        March 22, 2018 at 5:08 pm

        My wife says potatoes are a condiment!

        ★★★★★

        Reply
        • polishhousewife

          March 22, 2018 at 10:58 pm

          That seems to be correct!

          Reply
  3. AndreaJ

    January 29, 2018 at 8:29 am

    This is so different from the potato dumplings my dad’s family made. Sounds not as fattening as dad’s, but his recipe was for Halushki with the potato dumplings mixed with the cabbage, onions & lots of butter. Also the dumplings are much smaller…about the size of a thumb. 🙂

    ★★★★

    Reply
    • polishhousewife

      January 29, 2018 at 2:25 pm

      Are these the potato dumplings that are rolled like a rope and then sliced? I haven’t tried them yet.

      Reply
  4. Geri Teper

    March 23, 2018 at 1:24 pm

    What is “potato starch” ?

    ★★★★

    Reply
    • polishhousewife

      March 23, 2018 at 1:55 pm

      Literally, the starch from a potato, similar to corn starch.

      Reply
    • MMR of SAT

      January 12, 2020 at 5:45 am

      Actually, it is 1/5 of potatoes starch to boiled, riced (and gently patted down) potatoes.
      My mother used this method for years, always with terrific results.
      Of note, if you replace the potato starch with a regular flour, it would result in splendid gnocchis.
      If you prefer more delicate gnocchi omit the egg white, using the egg yolk alone.
      DO NOT OVER COOK.

      Reply
  5. Ewelina Dudek

    September 23, 2018 at 6:54 pm

    Omg I was born in Poland and these were a weekly dish for us. Add some beef gravy and oh my. Thanks for posting I want to surprise my mom with these.

    Reply
    • polishhousewife

      September 29, 2018 at 4:14 pm

      Smacznego, Ewelina! I know your mom will appreciate your cooking!

      Reply
  6. Mon

    November 8, 2018 at 5:45 am

    Hi! Just a quick note to let you know that you have typo in #9 of your instructions, where it says barley, instead of barely. Thanks for the recipe, I’m glad I found your site!

    Reply
    • polishhousewife

      November 9, 2018 at 5:10 am

      Thanks!

      Reply
  7. Rose Goddard

    October 5, 2019 at 3:12 pm

    Please explain potato starch more throughly for me. Do you mean the water the potato is cooked in or the potato itself,
    when you say remove 1/4 of the potato and replace with potato starch

    Reply
    • polishhousewife

      October 8, 2019 at 8:43 am

      Thanks for helping me clarify, Rose. I mean purchased potato starch; I think Bob’s Red Mill offers it. Corn starch will be the closest substitute.

      Reply
  8. JIM MIKULSKI

    October 6, 2019 at 8:44 am

    MAKING YOUR PLUM LIQUOR RECIPE, WE HAD A RECIPE YEARS AGO BUT MISPLACED IT. ATICIPATING
    A GREAT TASTING LIQUOR INN2 MONTHS…THANK YOU

    Reply
    • polishhousewife

      October 8, 2019 at 8:41 am

      Na zdrowie!

      Reply
  9. Lena

    January 23, 2020 at 1:15 am

    I’m confused between 5-6. I take 1/4 out of the bowl then add the potato starch, then but the 1/4 back and add the egg and mix?? Then scoop out and make balls??

    Reply
    • polishhousewife

      January 24, 2020 at 8:29 am

      You’ve got it right!

      Reply
  10. Tracey

    September 25, 2020 at 10:10 am

    For those of you that asked about potato starch. If you make potato pancakes, after you soak your shredded potatoes you will see a thick white glob on the bottom of the bowl. If you pour off the water, you will see this is drier than it looks. My grandmother taught us to save this wonderful white powder. I always spread it out on a small square of foil and let it dry over night on the counter. You now have potato starch.

    ★★★★★

    Reply
  11. Ula

    March 1, 2021 at 7:08 pm

    And so do you, it should be ” you have a typo” , not “you have typo”. Did her typo bother you so much that you just had too call her out on it. None of us are perfect, even you.

    Reply
  12. Barbara

    November 11, 2019 at 10:48 pm

    Potato name in polish: pyro/pyre (from Poznań region)), kartofle,, ziemniaki…. I am also from that region.
    Barbara
    Kluski ślaskie are not the same as kopytka!

    Reply
  13. polishhousewife

    November 13, 2019 at 6:38 am

    Thanks, Barbara. Did I say they were the same as kopytka? I certainly didn’t mean to.

    Reply

Trackbacks

  1. Kopytka - Polish Potato Dumplings - Polish Housewife says:
    March 2, 2018 at 3:43 am

    […] According to PotatoPro.com, “The Polish King John III Sobieski is credited with having introduced potatoes – known initially as amerykany (from “America”) – to his countrymen in the mid-1600s, after a visit to Vienna. Thus began a love affair that was to make Poland one of the 20th century’s giants of potato production.” The area of Poland we lived in was known for potatoes. They even have their own word for potatoes, pyra, which is also a nickname for people from Poznan. So it’s no surprise that we have Kopytka – Polish Potato Dumplings in addition to Kluski Śląskie. […]

    Reply
  2. 8 Traditional Polish Foods You Can't Miss - Flavorverse says:
    November 28, 2019 at 3:39 am

    […] Polishhousewife.com […]

    Reply
  3. The Complete Dumpling Recipe Guide: 45 Countries - Dinner By Dennis says:
    March 19, 2020 at 5:49 pm

    […] Recipe Here […]

    Reply
  4. 11 Polish Thanksgiving Recipes - Polish Housewife says:
    November 19, 2020 at 10:56 am

    […] 9. Silesian Dumplings – one of many Polish potato dumplings. This one comes with pockets to hold the gravy.  […]

    Reply

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