Silesian Potato Dumplings {Kluski Śląskie}

Anna

7 years ago

73 / 100

Silesian Potato Dumplings {Kluski Śląskie}

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.

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

Silesian Potato Dumplings {Kluski Śląskie}

Yields: about 30 dumplings
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

2 lbs / 1 kg of potatoes
3 strips of thick-cut smoked bacon
1 onion
½ c / 90 g of potato flour (or corn starch)
½ c / 60 g of all-purpose flour
½ tsp of salt

Instructions

Wash, peel and boil potatoes in salted water.
Dice bacon and onion and sauté until golden brown on the edges.
Fill a large pot with water, add a teaspoon of salt and a splash of oil. Set to boil.
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 flours and salt and blend for another 20 seconds.
Transfer dough to a well-floured surface and fold until a dough ball forms; don't knead, just fold. Dough will be quite wet; add a bit more flour to prevent from sticking.
Cut a piece off, roll out to form a 2 inch / 5 centimeter in diameter 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).
Once water is boiling, add dumplings (in 2 batches), and simmer on low for about 1 minute from the time they float to the top. Don't overdo this part. They will start falling apart, if boiled too long.
Remove from pot and spread on a large surface to cool (not touching), or serve right away.