silesian dumplings

Kluski śląskie are one of the most popular add-ons to any kind of goulash. They are great alternatives to potatoes, kopytka, or pierogi leniwe. Silesian dumplings recipe is really simple. Even if you are not an experienced cook, you can easily make Polish kluski śląskie!

Kluski Slaskie Silesian Dumplings Recipe

potatoes (1kg / 2.2lbs)

potato starch

eggs

tbsps of oil

water, salt

Peel and boil the potatoes in salty water.

When they are soft, drain the potatoes.

When the potatoes are still warm. Mash them...

When the potatoes are still warm. Mash them carefully, making sure there are no lumps.

Place the potatoes in a big bowl and...

Place the potatoes in a big bowl and divide them into 4 parts. Take out  ¼ of potatoes and set aside.

Fill the hole with potato starch. It should...

Fill the hole with potato starch. It should take as much as the potatoes you took out.

Add the remaining potatoes, two eggs, and mix...

Add the remaining potatoes, two eggs, and mix until smooth.

Start forming small balls with your hand. Flatten...

Start forming small balls with your hand. Flatten each ball a bit, then make a small hole in the middle using your finger.

Boil the pot of water with a bit...

Boil the pot of water with a bit of salt. When it's boiling, add 2 tbsps of oil.

Gently throw kluski śląskie, one by one into...

Gently throw kluski śląskie, one by one into the boiling water.

When they start floating, take them out with...

When they start floating, take them out with the slotted spoon.

Rinse kluski śląskie with cold water before serving.

Experience the comforting delight of Kluski Śląskie, the iconic Silesian dumplings with their signature hollow centre.

Kluski Śląskie (Silesian Kluski)

2.2 lb (1 kg) cooked potatoes; starchy type (important!)

egg yolk; optional, see notes

salt

butter,

butter, melted

onions

herbs

Peel potatoes, cut them into chunks. 

Fill the cooking pot with water, bring to...

Fill the cooking pot with water, bring to a boil. Dissolve 2 generous pinches of salt. 

Drop potato chunks in, reduce the heat ever-so-slightly...

Drop potato chunks in, reduce the heat ever-so-slightly and cook them until soft (15-20 minutes is usually enough). 

Strain potatoes through a sieve and leave them...

Strain potatoes through a sieve and leave them on the side to cool off. Once cooled, push cooked potatoes through a ricer, or blend them in a food processor until smooth.

Move potato mash into a large bowl with...

Move potato mash into a large bowl with a wide base; you can use a wide cooking pot for this purpose as well. Tap the potato mash, to compress it a bit.  

Divide the mash into four equal parts. Temporarily...

Divide the mash into four equal parts. Temporarily remove one part and fill up the remaining gap with potato flour. Return the part of the mash we have removed,  season with 2 generous pinches of salt.

Combine the ingredients, then start kneading by hand,...

Combine the ingredients, then start kneading by hand, until a smooth dough forms and form a ball. For troubleshooting, refer to the recipe notes. 

Dust your work surface with potato flour -...

Dust your work surface with potato flour - that’s where we’re line assembled kluski before cooking.

Rinse your hands with some cold water, or...

Rinse your hands with some cold water, or grease them with a touch of neutral cooking oil.  Tear off small pieces of dough (roughly the size of a large walnut, or a ping-pong ball). Form a round ball, then make an indent in the middle by pressing it with your finger. Set aside on the worktop and repeat the process until you’re out of dough.Pro tip: If you want to prepare these kluski an hour or two in advance - you can. Just leave formed kluski on the flour-dusted worktop and cover them with a kitchen cloth/tea towel. They can wait until you’re ready to boil them - without losing their shape, flavour or texture.

Fill a large cooking pot with water, bring...

Fill a large cooking pot with water, bring it to a boil. Dissolve 3 teaspoons of salt. Reduce the heat to medium.Pro tip: Is it your first attempt making these? Here’s a hack: Before cooking kluski, dissolve a spoonful (or two) of potato flour directly in the boiling water. This will help your kluski stay intact while cooking.

Add kluski into the pot, only a few...

Add kluski into the pot, only a few at a time. Make sure not to overcrowd the pot, otherwise, they’ll stick together. For kluski made with 1 kg (2-2.2 lb) of potatoes, it’s recommended to cook them in 3-4 batches.

Initially, kluski will sink to the bottom. That’s...

Initially, kluski will sink to the bottom. That’s why it’s a good idea to stir the water from time to time, so that they don’t stick to the bottom (or to each other).

Once kluski start to float, continue cooking for...

Once kluski start to float, continue cooking for another 3 minutes or so (cooking, but not boiling!). Remove with a slotted spoon, onto a warm serving plate, lightly greased with butter. Repeat the process until you’re out of kluski.

Pour the kluski over with melted butter, sprinkle...

Pour the kluski over with melted butter, sprinkle with chopped herbs and serve as a side dish; or with sauces of your choice.

Kluski Śląskie (Silesian Dumplings) are traditional Polish dumplings that come from the Silesia region but are also very popular all over Poland. They are usually served with some kind of meat and gravy or mushroom sauce. They are made with just cooked mashed potatoes and potato starch (sometimes an egg). They are easy to make and kids love them!

Kluski Śląskie (Silesian Dumplings)

lbs (680 grams) starchy potatoes

about 3.5 oz (100 grams) potato starch (see the instructions)

(22 grams) soft butter

fine sea salt (or

black pepper (or to taste, you can omit adding pepper)

Peel and cook the potatoes until soft.

Mash the potatoes (preferably with a potato ricer) and add to a large bowl.

Press the potatoes into an even layer and divide them with a knife into 4 equal parts. Take out one part of the potatoes out of the bowl. Add the potato starch in place of the removed potatoes. Add the removed potatoes back to the bowl along with soft butter. Please see the photos in the body of the post for reference!

Season with salt and pepper and knead a smooth dough.

Note: This is an old-fashioned way to make this recipe. You should have the same amount by volume of the potato starch as 1/4 of the potatoes that are taken out of the bowl. If you don&#39;t want to use this method, just measure out all the ingredients in grams and add them to the bowl.

Shape balls from the dough in the size of a walnut. Flatten each ball and place on a wooden board / baking sheet.

Using the end of a wooden spoon, make an indentation in the middle of each flattened ball.

In the meantime, bring a large pot of salted water to a boil, lower the heat to a gentle simmer.

Cook 8-10 kluski at a time, stir them with a wooden spoon after adding them to the pot to prevent them from sticking to the bottom.

When kluski float to the surface, cook them for 3 minutes then remove them from the pot with a slotted spoon. Repeat with the remaining kluski.

Enjoy!

Absolutely delicious. Just as I remeber them as a child. I am from Slask.

Divine - can't stop eating them with anything really - reheated left overs in a sauce.

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The most viewed silesian dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine