Kluski śląskie
Kluski śląskie, from above
Non vegEggSilesia

Kluski śląskie

Potato dumplings with a thumbprint dimple, built to hold gravy hostage.

45 minTime
6 gProtein each
mildSpice
The dimpled dumpling2 chapters · 1 min read

Make it your way

Grandma's waySilesian dimpled dumplings.
The original
378kcalsame
6 gproteinsame
5 gfibresame
45minutessame

Kluski śląskie.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato1 kg, boiled and riced
Cornflour (cornstarch)potato starch or cornflour, about 1/4 of potato volume
Egg1, optional
Saltto taste
Butter2 tbsp, to serve

Method

4 steps
  1. 1Rice potatoes, press into a bowl and cut out a quarter. Fill that gap with starch.
  2. 2Knead with salt and egg into smooth dough.
  3. 3Roll small balls, flatten slightly and press a dimple in each with your thumb.
  4. 4Boil until they float plus 2 minutes. Toss in butter or serve with gravy.
Serve it like this

Serve dimple side up beside beef roulades, spooning gravy into each hollow, with red cabbage.

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Make it a meal

What goes with Kluski śląskie: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Gołąbki120 min
With a main Pierogi ruskie90 min
On the side Rotkohl75 min
To drink Sol kadhi40 min
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