This recipe for potato dumplings, known as kluski śląskie (KLOO-skee SHLOWN-skee), is from Silesia, a region in Poland with parts in the Czech Republic and Germany.
Made with cooked potatoes, Silesian dumplings are unlike any others of its type. They're gummy in texture and you'd swear they could bounce, but that's the way they're supposed to be. Kluski śląskie are typically served as a side dish with the drippings of a roast goose or pork roast, or as the main course with caramelized onions or bacon bits.
- 2 pounds potatoes (peeled and cooked in salted water)
- 2 large eggs (beaten)
- 1 teaspoon salt
- 1 1/2 cups potato flour (more or less)
- 1 tablespoon potato starch
- Mash, rice or grind thoroughly drained potatoes. Transfer to a large bowl and mix with eggs and salt. Add as much of the 1 1/2 cups flour (or more) as necessary to make a roll-able dough.
- Put a large pot of salted water on to boil. Pinch off pieces of dough and roll between the palms to the size of a golf ball or to a 2-inch oblong. When you have 12 dumplings formed, drop them into the boiling water. When dumplings rise to the surface, boil an additional 5 minutes. Test to see if dumpling is done. Remove with slotted spoon to a colander. Repeat with remaining dumpling dough.
- Serve with the drippings of roasted meat or poultry, or serve with caramelized onions or fried bacon bits and drippings.