Kluski Śląskie (Silesian Potato Dumplings)

Silesian potato dumplings originated from Śląski (Silesia), a mining region located in the south of Poland. Please check the recipe source for the video

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% Daily Values based on a 2,000 calorie diet

Step 1

Peel and boil the potato in salted water until soft.

Step 2

Meanwhile, prepare the topping. Heat the oil and butter in a skillet, add onion and cook until soft and golden. Add turkey ( or bacon) and fry until golden brown. Add salt, pepper, marjoram and oregano and mix well. Set aside.

Step 3

When the potato is ready let it cool a bit, then run through a potato ricer or sieve.

Step 4

In a large bowl add mashed potato, potato starch and egg. Mix well then start kneading by hand until a smooth dough forms and form a ball.

Step 5

Place the dough on a potato starch dusted work surface and divide it into 4 pieces. Take one piece and roll it out into the log.

Step 6

Divide the log into 1-2cm pieces.

Step 7

Take one piece and roll it into a ball, flatten gently and press with your finger in the middle. Set aside on the potato starch dusted large tray. Repeat the process until you are out of the dough.

Step 8

Fill a large pot with water and bring it to a boil. Add salt and bay leaves, then add your kluski. Very important, don't overcrowd the pot. I cooked mine in 2 batches.

Step 9

Once kluski start to float continue cooking for another 4-5 minutes. Cook them on low heat.

Step 10

Remove kluski with the slotted spoon and transfer to the plate with a small piece of butter.

Step 11

Add topping and enjoy!

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