Silesian Dumplings Recipe (Kluski Śląskie)
Kluski śląskie are the soft, springy Silesian potato dumplings with the famous dimple in the middle. Mashed potato, potato starch and an egg, shaped, simmered gently and tossed in butter: made for gravy.
Servings: 4 servings
Calories: 468kcal
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Equipment:
- Large pot (for boiling potatoes and dumplings)
- Potato ricer or masher (for smooth mashed potatoes)
- Mixing Bowl (for making the dough)
- Slotted Spoon (for removing dumplings from boiling water)
Ingredients:
- 1 kg peeled starchy potatoes - like Maris Piper or King Edward
- 250 g potato starch or cornflour
- 13 g salt
- 1-2 eggs - depending on the dough's moisture
- 1 tbsp butter - for coating after cooking
Instructions:
Boil the Potatoes:
- Cook the peeled potatoes in salted water until fork-tender.
- Tip: Drain them thoroughly after boiling—any extra moisture will make the dough too sticky.
Mash Until Smooth:
- Use a potato ricer for the smoothest texture.
- Tip: A ricer helps eliminate lumps, which is key to achieving that perfect, silky dumpling texture.
Cool the Potatoes:
- Spread the mashed potatoes on two plates and let them cool to lukewarm. Cover with a cloth to prevent drying out.
- Tip: Cooling the potatoes reduces moisture and helps the starch bind better, giving you dumplings that hold their shape while remaining soft inside.
Make the Dough:
- Once cooled (30 minutes to 1 hour), transfer the potatoes to a large bowl. Add the potato starch and 1 egg. If the dough feels too dry, add the second egg. Mix with a spoon, then knead lightly by hand until smooth.
- Tip: If the dough sticks to your hands, sprinkle a bit more potato starch. But avoid over-kneading—this can make the dumplings dense.
Shape the Dumplings:
- Divide the dough in half. Roll each half into a log about 5 cm in diameter. Slice into 1.5 cm thick pieces. Roll each piece into a ball, then press your knuckle into the center to create the signature dimple.
- Tip: The dimple isn’t just decorative—it helps the dumplings cook evenly and holds the sauce perfectly.
Cook the Dumplings:
- Bring a large pot of salted water to a gentle boil. Add the dumplings in batches, stirring gently to prevent sticking. Once they float to the surface, cook for an additional 3-4 minutes.
- Tip: Don’t overcrowd the pot. Too many dumplings at once will lower the water temperature and make them soggy instead of light and fluffy.
Finish & Serve:
- Remove the dumplings with a slotted spoon, coat them with melted butter, and serve warm. They’re perfect alongside rich sauces like beef stroganoff or mushroom gravy.
- Tip: Tossing them in butter right after cooking prevents sticking and adds a lovely shine.
Notes:
Keep the water at a gentle simmer, never a rolling boil, or the dumplings can break apart before they set. The dough should feel like modelling clay: sticky means more starch, crumbly means the second egg. Makes about 40 dumplings. Freeze extras raw on a tray, then bag; cook from frozen.
Nutrition:
Serving: 300g | Calories: 468kcal | Carbohydrates: 95g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 48mg | Potassium: 332mg | Fiber: 2g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg
