Polish Silesian Potato Dumplings

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 08/19/19
Peeled Potatoes
Molly Watson
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
262 Calories
10g Fat
28g Carbs
16g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 262
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 16%
Cholesterol 377mg 126%
Sodium 158mg 7%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 11%
Protein 16g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for potato dumplings, known as kluski śląskie (KLOO-skee SHLOWN-skee), is from Silesia, a region in Poland with parts in the Czech Republic and Germany.

Made with cooked potatoes, Silesian dumplings are unlike any others of its type. They're gummy in texture and you'd swear they could bounce, but that's the way they're supposed to be. Kluski śląskie are typically served as a side dish with the drippings of a roast goose or pork roast, or as the main course with caramelized onions or bacon bits.

Ingredients

  • 2 pounds potatoes (peeled and cooked in salted water)
  • 2 large eggs (beaten)
  • 1 teaspoon salt
  • 1 1/2 cups potato flour (more or less)
  • 1 tablespoon potato starch

Steps to Make It

  1. Gather the ingredients.

  2. Mash, rice, or grind thoroughly drained potatoes. Transfer to a large bowl and mix with eggs and salt. Add as much of the 1 1/2 cups flour (or more) as necessary to make a roll-able dough.

  3. Put a large pot of salted water on to boil. Pinch off pieces of dough and roll between the palms to the size of a golf ball or to a 2-inch oblong. When you have 12 dumplings formed, drop them into the boiling water. When dumplings rise to the surface, boil an additional 5 minutes. Test to see if dumpling is done. Remove with slotted spoon to a colander. Repeat with remaining dumpling dough.

  4. Serve with the drippings of roasted meat or poultry, or serve with caramelized onions or fried bacon bits and drippings.