Kluski Śląskie (Silesian Dumplings)
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5
6 reviews
Excellent
Kluski Śląskie (Silesian Dumplings)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 1/2 lbs potatoes starchy
- potato starch see the instructions, about 3.5 oz (100g
- 1 1/2 tablespoons butter soft
- 1 1/4 teaspoons salt or to taste, fine sea salt
- 1/4 teaspoon black pepper or to taste, you can omit adding pepper, ground
Instructions
- Peel and cook the potatoes until soft.
- Mash the potatoes (preferably with a potato ricer) and add to a large bowl.
- Press the potatoes into an even layer and divide them with a knife into 4 equal parts. Take out one part of the potatoes out of the bowl. Add the potato starch in place of the removed potatoes. Add the removed potatoes back to the bowl along with soft butter. Please see the photos in the body of the post for reference!
- Season with salt and pepper and knead a smooth dough.
- Note: This is an old-fashioned way to make this recipe. You should have the same amount by volume of the potato starch as 1/4 of the potatoes that are taken out of the bowl. If you don't want to use this method, just measure out all the ingredients in grams and add them to the bowl.
- Shape balls from the dough in the size of a walnut. Flatten each ball and place on a wooden board / baking sheet.
- Using the end of a wooden spoon, make an indentation in the middle of each flattened ball.
- In the meantime, bring a large pot of salted water to a boil, lower the heat to a gentle simmer.
- Cook 8-10 kluski at a time, stir them with a wooden spoon after adding them to the pot to prevent them from sticking to the bottom.
- When kluski float to the surface, cook them for 3 minutes then remove them from the pot with a slotted spoon. Repeat with the remaining kluski.
- Enjoy!
Notes
- If you have never eaten kluski slaskie you may be surprised with their texture. They should be soft and tender but they will be chewy and a little bit gummy at the same time. This is just how they are. Their texture resembles a bit the texture of the mochi dessert (but just slightly). This is caused by the potato starch.
- The dough should be easy to work with. If the dough is dry or crumbly, add more butter. If it's sticky, add more potato starch.
- The dough should not be crumbly. If the dough is crumbly, another reason could be that the potatoes are cold. If you're using leftover cooked potatoes, warm them up and the dough will be much easier to work with.
- Make sure the water is not boiling rapidly, it should just gently simmer or your kluski will fall apart.
- Do not use flour instead of potato starch. This would be a different recipe and you would make kopytka.
- You can add 1 large egg instead of butter.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
251kcal
(13%)
Nutrition Facts
Serving: 23kluski
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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