Polish Potato Dumplings {Kluski Śląskie z Dziurką}

There are about a dozen different variations of potato dumplings cooked and enjoyed in Poland. These are called kluski śląskie z dziurką, [pronounced: kloo-ski shlon-skieh z dgoor-koh] which means Silesia dumplings with a hole. Their name suggests they originated in Silesia region of Poland, which is located in the South-West part of the country. Whether that’s true or not, I don’t know, and really just care about eating them.

They are a mild dumpling, slightly rubbery, but still soft, ready to soak up whatever flavor you douse them with. They are great on their own, as pictured with a garnish of bacon bits and sautéed onion, but they are also an excellent side to a stew-meat-type dishes, like meatballs, or stewed ribs. I think that’s what the hole is for, to make a little pool to be filled with sauce. Yum!

If you are at all intimidated by making these, don’t be… Just follow my instructions step by step, and I’m sure you will make it out just fine. Make sure to have the right tools (mixer and spatula), and you’ll be surprised how easy they are.

Make sure to flour your surface, so the dough doesn’t stick.

Step by step, Polish dumplings

Also, flour your spatula end, so it doesn’t stick when making indentations.

Polish potato dumplings, easy step by step recipe with instructions.

Easy Polish potato dumplings, traditional Polish dinner dish, serve with gravy

Polish Potato Dumplings {Kluski Śląskie}

  • Yields: 30 dumplings
  • Prep Time: 20 min
  • Cook Time: 10 min

Ingredients

  • 2 lbs of potatoes
  • 1/2 cup of potato flower (or corn starch)
  • 1/2 cup of all purpose flour
  • 1/2 tsp of sat
  • 3 strips of thick bacon
  • 1 onion

Instructions

  1. Wash, peel and boil potatoes in salted water.

  2. Dice bacon and onion and sauté until golden brown on the edges.

  3. Fill a large pot with water, add a teaspoon of salt and a splash of oil. Set to boil.

  4. When potatoes are soft, drain and while still hot transfer to a bowl. With an electric hand mixer mix potatoes for about 1 minute until all broken apart. Add fours and salt and blend for another 20 seconds.

  5. Transfer dough to a clean surface and fold until a dough ball forms. Cut a piece off, roll out a thick log, cut log into pieces about 1 inch long. Roll each piece in your hands to form a ball. Flatten the ball slightly. With an end of a knife or a spatula, make an indentation in the dumpling (see photo above).

  6. Once water is boiling, add dumplings (I did mine in 2 batches), and simmer on low for about 1 min from the time they float to the top. Don't overdo this part. They will start falling apart, if boiled too long.

  7. Remove and lay out on a cookie sheet (without touching), or serve immediately.

Notes

Serve with bacon bits and onion. If reheating, sauté in butter to desired color.

Cheap and easy Polish side dish ready in no time… good luck my hungry friends!

Smacznego!

Anna

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