The history of Silesian Dumplings, also known as Kluski Śląskie, dates back to the region of Silesia, which is now part of Poland. This traditional dish is believed to have originated in the 18th century and has since become a beloved staple in the local cuisine. Silesian Dumplings are made from boiled potatoes, potato flour, and sometimes wheat flour, resulting in a dough that is formed into small, round dumplings. They are typically served as a side dish with hearty meat stews or creamy sauces. The popularity of Silesian Dumplings has spread beyond the region, finding its way into the heart of Polish culinary traditions and earning a special place on dining tables during festive occasions and family gatherings.

This easy recipe requires just three simple ingredients: fresh potatoes, potato flour, and eggs. With minimal prep time, it takes under an hour to whip up these delicious treats. The straightforward process makes it a perfect option for getting the kids involved in the kitchen.

Silesian Dumplings

By Zosia Culinary Adventures | Date: February 14, 2024

Preparation Time: 40 minutes

Cook Time: 5-6 minutes

Yield: 56 pieces

Ingredients:

• 1 kg freshly boiled potatoes

• 1 egg

• 250 g potato flour

• salt

Instructions:

1. Peel and boil the fresh potatoes in a pot of lightly salted water until they are tender and easily pierced with a fork. Once cooked, carefully strain the potatoes and allow them to cool for a few minutes until they are just warm to the touch.

2. Grind potatoes in a food processor or crush thoroughly with a manual potato press.

3. Beat the egg in a separate bowl and then gently incorporate it into the potato mixture, ensuring an even distribution. Gradually add the potato flour along with a pinch of salt, and carefully work the dough until it reaches a smooth and uniform consistency.

4. Split the dough into 4 equal pieces. Shape each piece into a thin log, then cut each log into 14 pieces. If the dough is sticky, sprinkle potato flour on the table and your hands to help make each piece into a ball. Make a dent in the center of each dumpling, then place them on parchment paper sprinkled with flour.

5. Boil salted water in a big pot. Cook dumplings in batches for 3 minutes after they rise to the surface. Take them out with a slotted spoon.

6. You can serve it with meat or vegetarian dishes. I like it with melted butter and a glass of kefir!

   NOTE: Slaskie kluski can be easily preserved by freezing, but it's crucial to boil them before freezing to avoid complete dissolution in water and turning in the perfect starchy liquid.

Nutrition Facts per One Plain Dumpling

Calories 30 | Fat 0.2 g \ Saturated Fat 0.1 g\ Cholesterol 7 mg\ Sodium 74 mg\ Total Carbohydrate 6.2g\ Dietary Fiber 0.7g\ Total Sugars 0.4g\ Protein 0.8 g \ Vitamin D 1 mcg\ Calcium 5 mg\ Iron 0 mg\ Potassium 112 mg