Kluski Śląskie
“Kluski Śląskie are traditional Silesian potato dumplings, often served with gravy.”
Potato
Flour
saltWhere it comes from
Originating from the Silesian region, these dumplings are a staple of Polish Sunday dinners, showcasing the country's love for hearty, comforting foods.
On the Palate
How it's made
4 steps · Show ↓44 min active
How it's made
4 steps · Show ↓- 120 min
Peel and boil potatoes in a large pot of salted water until fork-tender, about 20 minutes. Drain and allow to cool slightly.
- 210 min
Mash the potatoes until smooth, ensuring no lumps remain. Incorporate flour and a pinch of salt, kneading until a smooth dough forms.
- 310 min
Divide the dough into small portions and roll each into a ball. Press a small indentation into the center of each dumpling with your thumb.
- 44 min
Bring a pot of salted water to a gentle boil. Drop the dumplings in and cook until they float to the surface, about 3-4 minutes.
Watch outAvoid overcrowding the pot; cook in batches if necessary to prevent sticking.
