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Main dishes
Silesian Potato Dumplings (Kluski Śląskie)
Вкусная кухня | Лучшая кулинария | Самые лучшие рецепты | История блюд | Самая вкусная еда | Диетиче
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Soft potato dumplings originating from Silesia, featuring a signature dimple for holding sauce, traditionally served as a Polish side dish.
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Ingredients
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COMPONENT to taste
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Peel the potatoes, boil in salted water until tender, and drain completely.
2
Mash the potatoes until smooth and entirely free of lumps.
3
Transfer the mash to a bowl and mentally divide it into four parts. Remove one-fourth of the potatoes and fill that empty space with potato starch.
4
Return the removed potatoes to the bowl, add the egg and salt.
5
Quickly knead into a soft, non-sticky dough.
6
Roll into walnut-sized balls and make a small indentation in the center with your finger.
7
Drop the dumplings into boiling salted water. Once they float to the surface, cook for another 2–3 minutes.
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