Silesian Dumplings Recipe (Kluski Śląskie)
Learn how to make authentic Polish Silesian Dumplings (Kluski Śląskie) - soft, chewy, and perfect with rich sauces. Easy, tasty, and foolproof!
Servings: 4
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.
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
