Kluski Śląskie

Kluski Śląskie (Silesian Potato Dumplings)

Soft, pale dumplings from Silesia in southern Poland, traditionally served with braised meat, gravies, or simply fried onions and bacon. The signature 'thumbprint' on top catches sauce beautifully.

Prep

20 min

Cook

30 min

Total

50 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) starchy potatoes (cooked, cooled, and grated), use Polish 'mączne' or russet-type potatoes; cook and grate the day before for best texture
• •120 g (¾ cup plus 2 tbsp) plain wheat flour, type 500 or 650 flour; plus extra for dusting
• •1 whole large egg
• •1 tsp fine salt
• •1 pinch ground white pepper or nutmeg, optional, for warm background flavor

Steps

1. 1 Line a tray with a clean linen tea towel and dust it generously with flour. Bring a large pot of lightly salted water to a gentle simmer (not a rolling boil).
2. 2 Peel and quarter the potatoes; boil in salted water until tender, about 18-20 minutes. Drain, spread on a tray, and let cool completely, then chill covered. For best, most authentic texture, grate the cold potatoes on the fine side of a box grater (do not mash — mashing releases too much starch and makes the dumplings gluey).
3. 3 Heap the grated potatoes on a floured work surface, add the flour, egg, salt, and pepper/nutmeg. Work everything together quickly with your hands just until it comes together into a soft, smooth dough; do not over-knead or the dumplings will be tough. The dough should be soft and slightly sticky; dust hands with flour as needed.
4. 4 Divide into 8 equal portions and roll each into a smooth ball between floured palms. Press a deep thumbprint into the centre of each ball (traditional shape — the well holds sauce).
5. 5 Lower the dumplings into the gently simmering salted water. Do not boil vigorously or they may fall apart. Simmer 8-12 minutes; they are done when they float to the surface and feel light and springy, and a skewer inserted into the centre meets no raw, doughy resistance.
6. 6 Lift out with a slotted spoon, drain briefly, and serve hot. The classic Silesian accompaniments are a brown gravy from slow-braised beef (e.g., kluski to kluski z sosem pieczeniowym), klopsy, or simply crispy fried bacon with onions.