Silesian Kluski
Traditional Silesian potato and starch dumplings — light balls with a signature dimple in the middle, boiled in water and served with butter or a hearty meat gravy.
Ingredients
- potato800 g
- potato starch180 g
- egg1 pcs
- salt1 tsp
- butter for serving30 g
Instructions
Boil the potatoes in their skins until soft, 20–25 min. Peel them while still hot and pass through a potato ricer or a fine sieve.
Spread the mash out in a thin layer and let it cool to room temperature, about 20 minutes.
Mentally divide the mash into 4 portions: set one portion aside, and pour potato starch into the freed-up space.
Return the reserved mash, add the egg and salt, and knead by hand into a smooth, soft dough, 5–7 minutes.
Pinch off pieces of dough about the size of a walnut, roll into balls, and press a dimple in the center of each with your finger — this ensures the dumplings cook through evenly.
Cook in batches in lightly salted water over low heat, avoiding a rolling boil, for 2–3 minutes after they float to the surface; remove with a slotted spoon.
Serve immediately while hot, drizzled with melted butter; optionally top with meat gravy, mushrooms, or fried onions.
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