Kluski Śląskie (Silesian Potato Dumplings)

The method

Step by step

1. 1

   Wash and peel the potatoes, then cut them into uniform 1-inch pieces to ensure even cooking.

   About 5 min

   Cook’s note: Cutting potatoes into similar sizes prevents some pieces from becoming mushy while others remain undercooked.

2. 2

   Place the potato pieces in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are very tender and easily pierced with a fork, about 15-20 minutes.

   About 20 min

   Cook’s note: Starting potatoes in cold water ensures they cook evenly from the outside in.

3. 3

   Drain the cooked potatoes thoroughly in a colander, shaking gently to remove excess moisture. Immediately pass the hot potatoes through a potato ricer or mash them completely until no lumps remain.

   About 5 min

   Cook’s note: Ricing hot potatoes creates the smoothest, fluffiest mash, which is crucial for tender dumplings.

4. 4

   Spread the mashed potatoes thinly on a baking sheet or large platter to cool completely to room temperature, which will take at least 1 hour. This step is vital for the proper texture of the dumplings.

   About 1 hr

   Cook’s note: Cooling the potatoes thoroughly prevents the potato starch from becoming gluey and ensures a firm, pliable dough.

5. 5

   Transfer the cooled mashed potatoes to a large mixing bowl. Divide the potatoes into four equal sections within the bowl, then remove one quarter of the potatoes, creating an empty space.

   Cook’s note: This traditional method helps to visually gauge the correct proportion of potato starch to potato.

6. 6

   Fill the empty quarter space in the bowl with the potato starch. Add the large egg and 0.5 teaspoon of salt directly into the bowl with the potatoes and starch.

7. 7

   Gently mix all ingredients together with your hands until a smooth, pliable dough forms. Avoid overmixing, as this can develop the starch too much and result in tough dumplings.

   About 5 min

   Cook’s note: The dough should be cohesive and slightly firm, not sticky. If it's too sticky, add a tiny bit more potato starch, a teaspoon at a time, until it reaches the right consistency.

8. 8

   Bring a large pot of generously salted water to a rolling boil over high heat.

   About 10 min

   Cook’s note: The water should be as salty as the sea to properly season the dumplings from the outside.

9. 9

   While the water heats, take small pieces of dough, about the size of a golf ball (approximately 1 inch in diameter), and roll them into smooth spheres between your palms.

   About 10 min

   Cook’s note: Lightly flour your hands with potato starch if the dough begins to stick.

10. 10

    Gently flatten each sphere slightly with your palm, then make a deep indentation in the center of each dumpling with your thumb.

    Cook’s note: The thumbprint helps the dumplings cook evenly and creates a perfect pocket for sauces.

11. 11

    Carefully drop the prepared dumplings into the vigorously boiling water, ensuring not to overcrowd the pot. Cook in batches if necessary to maintain water temperature.

    Cook’s note: Overcrowding the pot will lower the water temperature, causing the dumplings to stick together or become gummy.

12. 12

    Once the dumplings float to the surface, reduce the heat slightly to a gentle simmer and cook for an additional 2-3 minutes. They should be tender yet still hold their shape.

    About 5 min

    Cook’s note: To check for doneness, remove one dumpling from the first batch, cut it in half, and taste. It should be cooked through with no raw starch flavor.

13. 13

    Remove the cooked Kluski Śląskie from the pot using a slotted spoon, allowing excess water to drain off.

    Cook’s note: Transfer them directly to a serving dish or a warm bowl to keep them from cooling too quickly.

14. 14

    Serve the Kluski Śląskie immediately, piping hot, with your favorite rich gravy, roasted meats, or a dollop of melted butter and fried bacon bits.