Description
Silesian dumplings, also known as ‘Śląskie kluski’, are soft and fluffy potato dumplings that are typically served with a rich gravy, making them a hearty and delicious dish.
Ingredients
Scale
- 1 kg Potatoes (Preferably starchy potatoes)
- 200 g Potato starch
- 1 tsp Salt
- 1 Egg (Optional, for added richness)
- 50 g Butter (For sautéing)
- 1 medium Onion (Finely chopped, for gravy)
- 200 g Mushrooms (Sliced, for gravy)
- 500 ml Chicken or vegetable broth (For gravy)
- 100 ml Heavy cream (For gravy)
- to taste Black pepper
- for garnish Fresh parsley
Instructions
- Peel and boil the potatoes until soft. Drain and let them cool slightly.
- Mash the potatoes until smooth. Allow to cool completely.
- In a bowl, combine the cooled mashed potatoes with potato starch, salt, and egg (if using). Mix until a dough forms.
- Shape the dough into small balls, about the size of a golf ball, and make a small indentation in the center of each ball.
- Bring a large pot of salted water to a boil. Drop the dumplings into the boiling water and cook until they float to the surface, about 5-7 minutes. Remove with a slotted spoon and set aside.
- In a skillet, melt butter over medium heat. Add chopped onion and sauté until translucent.
- Add sliced mushrooms to the skillet and cook until softened. Pour in the broth and bring to a simmer.
- Stir in the heavy cream and season with black pepper. Cook for a few more minutes until the gravy thickens slightly.
- Serve the dumplings hot, drizzled with the mushroom gravy and garnished with fresh parsley.
Notes
- For a vegetarian version, use vegetable broth.
- Feel free to add herbs or spices to the gravy for additional flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 50
- Fiber: 3
- Protein: 8
Keywords: Silesian Dumplings, Potato Dumplings, Polish Cuisine, Dumplings with Gravy, Comfort Food, Vegetarian Dumplings