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.
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
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PinDescription
A potato dumpling with an indentation to hold yummy toppings
Ingredients
- 2 large russet potatoes, peeled and diced
- potato starch (1/4 volume of potatoes, see instructions)
- 1 egg
- 1/2 teaspoon salt
Instructions
- Cook the potatoes in boiling salted water, until tender
- Drain thoroughly and mash or rice
- Press the mashed potatoes into a bowl and smooth the top
- Draw two lines on the top of the potatoes, dividing the mass into fourths
- Scoop out 1/4 of the potatoes and fill this space with potato starch, return the potatoes you just scooped out
- Add egg and salt, stir until well combined
- Roll a small amount of the mixture, about the size of a golf ball, in your hands until smooth
- Make an indentation with your thumb and continue smoothing the dumpling
- Preparing a large pot of barley simmering salted water
- Without overcrowding the pot, place dumplings in water with a slotted spoon
- 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
- Cook for 5 more minutes, remove with a slotted spoon
- Top with with whatever wonderful creation you’re using
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!
★★★★★
I’m glad it worked out for you, Lorna!
What could possibly be bad about these? What a nice change from other dumplings (especially for those of us who love potatoes!).
Are there people who don’t love potatoes?
My wife says potatoes are a condiment!
★★★★★
That seems to be correct!
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. 🙂
★★★★
Are these the potato dumplings that are rolled like a rope and then sliced? I haven’t tried them yet.
What is “potato starch” ?
★★★★
Literally, the starch from a potato, similar to corn starch.
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.
Smacznego, Ewelina! I know your mom will appreciate your cooking!
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!
Thanks!