Those are my favourite! As I'm from that part of Poland (actually from the very capital of Silesia) those dumplings are no strangers for me ;) They are part of Silesian, traditional Sunday dinner which consists of: dumplings, red cabbage and roulades (stuffed with sausage, some pickles, onion) with a gravy. Oh, how I miss those family dinners... I don't make those dumplings very often, as I prefer to make them once in a time but a huge amount of it and just freeze portions ready to be cooked. I didn't cook them straight after making them. The photo was taken when they were still raw, just after taking them from the freezer - before making handy, small portions ;) The recipe isn't complicated and I highly recommend to try them. They are great with some savoury sauce or goulash.
How to make them...
- 1 kg potatoes
- potato flour
- 2 large eggs
Boil the potatoes and mash them. Divide the mash onto 4 parts and and add the flour - exactly as much, as big is one part of the mashed potatoes. I know it sounds complicated but it's just a simple 4:1 relation. Add the eggs and mix everything. The dough should be like 'modeling clay'. It can't be too dry or your dumplings will dissolve in the water. Form small balls and make a little hole with your smallest finger ;) that's a traditional shape of the Silesian dumplings. Put them into boiling salted water. Boil them approx. 3 minutes from the moment in which they touch the surface. If you want to froze them do that either before or after the boiling - both ways will be OK.