Silesian dumplings - kluski śląskie...

These are my favourite! As I'm from that part of Poland (actually from the very capital of Silesia - Katowice) those dumplings are no stranger to 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. 

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. The recipe isn't complicated and I highly recommend to try them. They are great with a mushroom sauce, veg stew or simply as they are, just sprinkle with some sugar. 

polish silesian dumplings

Don't be afraid to make more, as left-over dumplings can be reheated or fried (like potatoes) for dinner/supper. If it's your very first time making them, and you're little unsure as to how they'll turn out, or if you even like them (highly unlikely that you won't) simply make them using about 300 g - 500 g potatoes only.



How to make them...
Ingredients:
- 1 kg potatoes
- potato flour
- 1 teaspoon salt


Boil the potatoes and mash them. Place the mashed potatoes, still a tiny bit warm in a bowl. Divide the mash into 4 equal parts, take away that one part from the bowl and fill with potato starch (exactly as much, as the amount of that one part of the mashed potatoes). It really is that simple 4:1 ratio. Add the fourth part of potatoes back and knead a bit. Don't over knead it, just so it's like a ply dough consistency (if you'll knead and knead, they'll be very tough). Form small balls and make a little hole with your smallest finger - that's a traditional shape of the Silesian dumplings, little “sauce/gravy holder”. Put them into boiling salted water. Boil them approx. 3 minutes from the moment they resurface. 

If you decide to freeze them, place uncooked dumplings on lightly floured tray and into the freezer, once they are fully frozen you can transfer them into a bag. To cook them, place the dumplings straight from the freezer (do NOT thaw!) into boiling, salted water, and simmer 3 minutes from the moment they resurface.


Smacznego!


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Comments

  1. I made these for dinner tonight, and my husband LOVED them! He is from Katowice and said they were perfect. Thank you so much for posting this recipe.

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  2. How does cooking them after frozen work? do you need to let them thaw first before boiling them, or is there a way to cook them straight out of the freezer?

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  3. AnonymousJuly 09, 2010

    Anula,
    I really love your recipe for Silesian Damplings! My Australian friends were absolutely delighted with the dish.
    Thank you!
    Jotenef

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  4. How should these dumplings be served? Are there any particular sauces that you could suggest?

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    Replies
    1. Basicly you can eat these dumplings with butter or mushroom sauce. I also love it with beef sauce with sour cream, it's delicious :))

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  5. Yummy. Polish Gnocchi of sorts.

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    Replies
    1. Kind of, more like a Silesian version ;) There's a Polish version of gnocchi! You can find my recipe for it here: http://www.anulaskitchen.com/2009/05/polish-gnocchi.html
      Pozdrawiam, Anula.

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  6. Sounds delicious, can't wait to try them.
    How much is 1 kg of potato flour?

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    Replies
    1. Hi, Don't know if you mean the price or weight in pounds... ! kg is 2,2 lb. In regards to price - it's relatively cheap and available in most supermarkets and food shops.
      Pozdrawiam, Anula.

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Pozdrawiam, Anula.