Kluski śląskie are a big Polish staple which I am very happy to feature on my website. They are basically potato dumplings with a little depression in the middle, similar in texture and flavor to Italian gnocchi. Kluski śląskie originate from a region of Poland called Silesia (thus also called Silesian dumplings).
Kluski śląskie are some of my favorite traditional stuff to make. They taste divine, they’re light and fluffy like little potatoey pillows. You’ll be surprised to know how super easy and fun kluski are to make and they only require 3 simple ingredients. Perfect as a side with meat, with fried onions and bacon or on their own.
I started with peeling potatoes and boiling them with a pinch salt.
Then I mashed the potatoes.
Then I placed the mashed potatoes in a bowl and flattened them. I never know how many potatoes are 2 lb exactly and then it’s hard to adjust the proportions. There is cool trick that helps, there should be 4 parts potatoes and 1 part of potato starch, I divided mashed potatoes in 4 equal parts by making a cross.
Then I removed 1 part and replaced it with flour. Easy, right? No matter what is the quantity of the potatoes, you need 1/4 of that amount of potato starch.
Then I simply added the rest of the potatoes and 1 egg and mixed it all together using my hands.
You should get a smooth dough that’s sticking together.
Then I formed little dumplings, about the size of a plum, gently flattened them and poked a little round dent in the middle. You can use your finger (which is what I did) or an end of a wooden spoon to form that dent.
I filled a big cooking pot with water and brought it to boil. Then I dumped my dumplings in the boiling water one by one. It’s important that they all have room and are not on top of each other.
They are ready when they float to the top. It took me only about 3 minutes.
They are best served fresh and warm. To reheat them just fry them up on the pan. I topped them with some fried bacon and onions. Enjoy!
If you tried this recipe and posted a pic or a comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 2 lb of potatoes
- 2 cups of potato starch
- 1 egg
- Peel and boil potatoes. Then mash them and place in a big bowl.
- Draw a cross on mashed potatoes and replace one part with potato starch. Then add the rest of potatoes and 1 egg.
- Mix everything with your hands until smooth. Form plum sized dumplings, flat them a little and make a small dent in the middle.
- Boil a pot of water, add some salt and drop each dumpling in the boiling water. They are ready when they float to the top. Serve right away.