Kluski Slaski are traditional Silesian potato dumplings that are made with boiled potatoes and flour. Serve with sauce or a meaty gravy, they’re a filling meal that kids and adults love!
What are Kluski Slaskie: Silesian Dumplings?
Listed by the Polish Ministry of Agriculture and Rural Development, Silesian dumplings are a protected regional dish. Originating in the Silesian Voivodeship, they are popularly eaten all over Poland.
Made by boiling potatoes, mashing them, and then cooking them like in salted water like Italian gnocchi or Polish uszka, the dough is shaped like tiny walnut-sized bowls.
Eaten plain with butter or added to dishes with gravy, it’s the perfect hearty and filling Polish meal.
What to serve with Kluski Slaskie?
- Top with golden fried onions or bacon bits.
- Serve with a homemade mushroom sauce, or a store-bought sauce if you’re running short of time.
- Serve as a side with mushroom soup or barszcz.
- Also goes well with red cabbage salad, buraczki beet salad, or fried cabbage.
- Polish meatballs, ribs, goulash, or golabki are also perfect sides.
- They also go amazingly well with fried kielbasa or melted cheese.
Tips for Making the Best Kluski Slaskie
- Use warm potatoes since they are easier to mash and form into dumplings.
- If the dough feels too dry, add a dash of water. If it feels too wet, add more potato flour.
- Use either your thumb or the end of a wooden spoon to make the hole in the dumplings.
- Heat leftover dumplings for the next meal, top with butter or gravy and serve!
- The egg can be skipped if you’re vegetarian.
- You’ll know these Polish dumplings are cooked when they start to float.
- Use a slotted spoon to remove them from the boiling water.
- To prevent kluski slaskie from sticking to each other, you can cover them with a spoonful of butter.
FAQs about Silesian Dumplings from Poland
What’s The Difference Between Kopytka And Kluski Slaskie?
Kluski Slaskie are made of boiled potatoes and potato starch or potato flour, while Kopytka are made of boiled potatoes and regular/all-purpose flour.
What’s The Difference Between Kluski Kladzione And Kluski Slaskie?
Kluski Kladzione are made of all-purpose flour and eggs, while Kluski Slaskie are made of boiled potatoes mixed with potato starch or potato flour.
How to pronounce kluski slaskie?
Kluski slaskie is pronounced Kluh-skee Shlown-skie or Kloos-kee Shlon-skee.
Which potatoes should I use to make kluski slaskie?
Kluski slaskie are best made with starchy potatoes. In Poland, we usually used Gracja, Gustaw or Bryza. In the US, we use Idaho, Russet, or Yukon Gold potatoes.
How to store kluski slaskie?
Store the kluski slaskie in the refrigerator for 4 to 5 days or in the freezer for up to 6 months. To reheat them, don’t defrost or they will get mushy. Simply add the frozen dumplings to hot boiling water and cook till ready. Alternatively, fry in a pan with butter.
- 2.2 lbs of peeled and boiled potatoes
- 3/4 cups of potato starch
- 1 egg (can be omitted for allergies)
- 1/2 teaspoon of salt
- Press down with a potato ricer (it's easier to press them when they're still warm).
- Meanwhile, start cooking water in a big pot.
- Once pressed, pat it into a bowl and then take 1/4 of it out.
- Replace the 1/4 you took away with potato starch. Make sure the starch completely replaced the part you took out (if not, add some more).
- Once you're sure about the right proportions of the starch put back the potatoes you took out, and crack an egg and salt. Mix it all well with your hands.
- In your hands form little balls the size of a walnut. Bend your index finger and make a dimple in the dumpling, slightly flattening the ball.
- Delicately place dumplings in the pot with delicately boiling water. Once they float to the top, cook for an additional one minute.
- Serve with mushroom sauce, butter, or golden fried onion.