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Kluski śląskie
Silesian potato dumplings
Kluski śląskie: round Silesian potato dumplings with a thumb dent for butter or gravy
No Sunday dinner in Katowice, Gliwice or Opole feels complete without a heap of these pale, bouncy dumplings, traditionally next to roulade and red cabbage. Here they are served the meatless way, with browned butter and fried onion, or with a mushroom sauce poured into the little dent each one gets from your thumb. They are made from boiled, riced potato and potato starch, so the texture is springy and smooth, almost elastic, with a clean potato taste. The classic error is guessing the starch: Silesian cooks press the cooled potatoes flat, cut out a quarter and fill the gap with starch, which gives the right ratio every time. Chef's tip: rice the potatoes while hot but let them cool completely before mixing, or the dough turns gluey.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dumplings
- 2 ¼ lb floury potatoespeeled
- 7 oz potato starchroughly, see step 2
- 1 egg (optional)optional, for a firmer dough
- 1 tsp salt
To serve
- 1 ¾ oz butter
- 1 onionfinely chopped
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/7 doneStep 1: Boil the 2 ¼ lb floury potatoes in salted water for 20 minutes, until a knife slides in with no resistance. Drain, press through a ricer or mash until completely smooth, and leave to cool fully.
25 minStep 2: Press the cold potato into an even layer in a bowl, cut out a quarter and set it aside. Fill the hole with 7 oz potato starch to the same level, then return the removed potato.
3 minStep 4: Roll walnut-sized balls between your palms and press a dimple into the centre of each with your thumb. Keep them on a starch-dusted tray.
12 minStep 5: Bring a large pan of salted water to the boil. Add the dumplings in batches and stir once. When they float, simmer for 2 minutes more, until they feel springy and look slightly glossy.
10 minStep 7: Lift the dumplings out with a slotted spoon, spoon the onion butter into the dents and scatter with 2 tbsp flat-leaf parsley.
1 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 5 g
- Carbs
- 70 g
- Fat
- 11 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kluski śląskie take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of floury potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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