Kluski Slaskie
Soft Silesian potato dumplings shaped into balls with a dent in the middle for gravy, simmered for 5 minutes.
Photograph credit: Kluski śląskie 01 by Ewkaa · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
The first sign they are right is the dent: a shallow thumb print in the centre of each dumpling, where the gravy collects. Kluski śląskie are the Silesian potato dumplings, soft and smooth, made with boiled potatoes and potato starch, and served with roast beef rolls and a rich sauce.
Boil floury potatoes in their skins, peel and mash them while hot and let the mash cool completely. Measure it: for every 3 parts of mashed potato, take away one part and replace it with potato starch. Cut a cross in the mash with a knife, remove one quarter and fill the gap with starch, which is the traditional method and gives the dumplings their lightness. Add an egg and a pinch of salt.
Knead briefly to a smooth dough and roll into balls the size of a walnut, pressing a dent with your thumb. Simmer in salted water for about 5 minutes after they float. Lift out with a slotted spoon and serve at once. They are soft and slightly chewy. The dent should hold about a spoonful of gravy.
Quick Answers
How long does Kluski Slaskie take to make?
30 minutes of preparation and 30 minutes of cooking, so at least 1 hour. The method also needs time for cooling completely, which it does not time, so treat that as a minimum. The recipe serves 4.
Kluski Slaskie: Step by Step
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Boil the potatoes in their skins for 25 minutes. Peel and mash while hot. Cool completely.
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Cut a cross in the mash, remove one quarter and replace it with the starch. Add the egg and salt.
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Knead briefly to a smooth dough. Roll into 20 balls and press a dent in each.
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Simmer in salted water for 5 minutes after they float. Lift out.
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Serve with the gravy and parsley.
Tips That Matter
- Cool the mash completely.
- Replace a quarter with starch.
- Press a dent for the gravy.
What to Serve With It
Beef roulade · Gravy · Red cabbage · Roast pork
Leftovers and Storage
Keeps for 2 days in the fridge. Slice and fry.
Kluski Slaskie Nutrition Facts
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
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