Kluski Slaskie

Kluski Slaskie (KLOOS-kee SHLOHN-skeh)

Silesian Dumplings

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 252 kcal

Small, round potato dumplings with a characteristic dimple in the center, boiled until translucent and served with rich gravy or caramelized onions.

Nutrition & Info

Protein 6.0g

Carbs 48.0g

Fat 4.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

potato ricer large pot slotted spoon

Presentation Guide

Vessel: shallow bowl

Garnishes: butter, fried onions

Accompaniments: beef rouladen, red cabbage

Ingredients

1kg starchy potatoes
200g potato starch
1 egg
Salt
Butter and fried onions for serving

Instructions

1
Boil potatoes until tender. Drain, peel, and put through a ricer. Cool completely.
2
Mix riced potatoes with potato starch, egg, and salt to form a smooth dough.
3
Roll into small balls (about 3cm). Press your thumb into each to create the signature dimple.
4
Boil in salted water. When they float to the surface (2-3 min), they are done.
5
Remove with a slotted spoon. Toss with melted butter or serve alongside meat with gravy.

💡

Did You Know?

The thumb dimple is not just decorative — it helps the dumplings cook evenly and catches more sauce.

Chef's Notes

Equipment Tips

potato ricer
large pot
slotted spoon

Garnishing

butter, fried onions

Accompaniments

beef rouladen, red cabbage

The Story Behind Kluski Slaskie

Kluski slaskie are the pride of Silesian cuisine, a region with strong Central European influences. These distinctive dimpled dumplings are the hallmark side dish of Silesian Sunday dinner, always served alongside rouladen (beef rolls) and red cabbage.

🕐 Traditionally enjoyed accompaniment to sunday dinner 📜 Origins: Traditional Silesian

Comments (0)

No comments yet. Be the first to share your thoughts!