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
Kluski Śląskie Silesian Dumplings
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 15 dumplings 1x
- Category: Side Dish
- Cuisine: Polish
Description
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 barely 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
An American food blogger living in Poznan, Poland.
Lorna L Leight
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!
★★★★★
polishhousewife
I’m glad it worked out for you, Lorna!
David
What could possibly be bad about these? What a nice change from other dumplings (especially for those of us who love potatoes!).
polishhousewife
Are there people who don’t love potatoes?
James Czyznikiewicz
My wife says potatoes are a condiment!
★★★★★
polishhousewife
That seems to be correct!
AndreaJ
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. 🙂
★★★★
polishhousewife
Are these the potato dumplings that are rolled like a rope and then sliced? I haven’t tried them yet.
Geri Teper
What is “potato starch” ?
★★★★
polishhousewife
Literally, the starch from a potato, similar to corn starch.
MMR of SAT
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.
Oliwia
Actually, my mother used the 1/4 method and so did my grandfather, who was a chef in a restaurant. If 1/5 works for you then that’s great, but you need to realise that poland is a large country and there is always different ways to make one dish– which doesnt necessarily mean the other methods are wrong
★★★★★
Agnes
It’s a potato flour. You will find it in any European store for sure.
Ewelina Dudek
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.
polishhousewife
Smacznego, Ewelina! I know your mom will appreciate your cooking!
Mon
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!
polishhousewife
Thanks!
Rose Goddard
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
polishhousewife
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.
JIM MIKULSKI
MAKING YOUR PLUM LIQUOR RECIPE, WE HAD A RECIPE YEARS AGO BUT MISPLACED IT. ATICIPATING
A GREAT TASTING LIQUOR INN2 MONTHS…THANK YOU
polishhousewife
Na zdrowie!
Lena
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??
polishhousewife
You’ve got it right!
Tracey
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.
★★★★★
Ula
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.
M
I think noting the typo has more to do with eliminating confusion, than the need to point out a typo. If it originally said “barley” it would be easy for someone to think they need to boil barley in the water. No prior experience with the recipe or Polish food might lead a reader there. In any case, it’s been taken care of.
Aga
Great recipe. I’m from Poland, from Silesia and one thing I have to mention – cook potatoes in its skins. Do not peel them. Then peel before mashing.
The potato starch is in other words potato flour. You can buy it in any European store.
Traditionally in Silesia, we eat kluski with “modra kapusta” which is red warm cabbage with with bacon, and beef rolls (also with bacon/onion inside it. Together they form a 3-piece Silesian traditional lunch/dinner.
Barbara
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!
polishhousewife
Thanks, Barbara. Did I say they were the same as kopytka? I certainly didn’t mean to.