Polish
Kluski śląskie
Soft Silesian potato dumplings with their signature little hollow for catching sauce. They are traditionally made from cooked potatoes and potato starch, then served warm with butter, onion, or rich meat gravy.
Ingredients
- Starchy potatoes600g
- Potato starchabout 120g, as needed
- Egg1 small
- Fine salt3/4 tsp, plus more for boiling
- Unsalted butter1 tbsp
- Onion, finely chopped1/2 small
Method
- Scrub the potatoes and boil them in their skins in salted water until completely tender, about 20 to 25 minutes.
- Drain the potatoes, let them steam for a few minutes, then peel while still warm and press through a potato ricer or mash very smoothly.
- Spread the potatoes in a bowl and let them cool until just warm, not hot.
- Press the potato mixture flat in the bowl, mark it into four equal quarters, remove one quarter of potato, and fill that empty space with potato starch level with the surface.
- Return the removed potato to the bowl, add the egg and salt, and knead briefly until a smooth, soft dough forms; add a little more potato starch only if the dough is sticky.
- Divide the dough into small walnut-sized pieces, roll each into a ball, and press a deep dimple in the center with your thumb.
- Bring a wide pot of salted water to a gentle boil, then reduce to a simmer.
- Cook the dumplings in batches, stirring gently once so they do not stick to the bottom.
- When the kluski rise to the surface, simmer them for 2 more minutes, then lift them out with a slotted spoon.
- Melt the butter in a small pan, cook the onion until golden, and spoon it over the hot kluski before serving.
Common questions
Can I substitute the starchy potatoes or potato starch in kluski śląskie?
Use the most floury, dry potatoes you can find; waxy potatoes make the dough gummy. Potato starch is best for the classic texture, and cornstarch will work in a pinch, but the dumplings will be less elastic and more fragile.
How long should I cook kluski śląskie after shaping them?
Drop them into gently simmering water, not a hard boil. Once they float, cook 2 to 3 more minutes for small dumplings, a little longer for larger ones. Overcooking can make them fall apart or turn rubbery.
What are the most common mistakes when making these dumplings?
The biggest mistakes are using hot potatoes, adding too much starch, or boiling too aggressively. Cool the potatoes until just warm, mix only until smooth, and simmer gently. Too much handling or too much floury binder makes them dense.
Can I make kluski śląskie ahead of time or store leftovers?
Yes. Cooked dumplings keep in the fridge for up to 3 days. Reheat by steaming, pan-frying in butter, or briefly warming in simmering water. Uncooked shaped dumplings can be chilled for a few hours, but don’t leave them too long.
What should I serve with kluski śląskie?
They’re classic with roast meat, especially beef or pork, plus gravy and braised red cabbage or sauerkraut. The onion butter from your method is a great topping. They also work well with mushroom sauce or pan drippings.