Entree: Poland – Greater Poland – Kluski Śląskie (Small Silesian potato dumplings with a characteristic dimple, typically served with rich gravy or meat)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled
- 1 cup (130 g) potato starch, plus extra for dusting
- 1/2 cup (65 g) all-purpose flour
- 1 large egg (about 50 g)
- 1 tsp (5 g) salt, plus more to taste
- 6 oz (170 g) smoked bacon, diced
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 6 g)
- 2 cups (480 ml) beef or pork stock
- 1 tbsp (12 g) tomato paste
- 1 tsp (2 g) caraway seeds, crushed (optional)
- 2 tbsp (30 ml) sour cream or crème fraîche (optional)
- Fresh parsley, chopped for garnish (no measurement required)

Instructions

1. Boil the peeled potatoes in salted water until tender, about 20–25 minutes. Drain well and return to the pot; mash or pass through a potato ricer while still hot. Let cool until just warm.
2. In a large bowl combine the warm riced potatoes with the egg and salt. Gradually add potato starch and flour, kneading gently until a soft pliable dough forms; it should be firm enough to hold shape but not dry. Add a little more starch if too sticky.
3. On a lightly floured surface (potato starch), roll portions of dough into ropes about 1 inch (2.5 cm) thick and cut into pieces about 1 inch (2.5 cm) long. Roll each piece into a smooth ball, then press a thumb into the center to create a dimple.
4. Bring a large pot of salted water to a gentle boil. Reduce to a simmer and drop kluski in batches; cook until they float and then simmer 2–3 minutes more. Remove with a slotted spoon and keep warm.
5. While dumplings cook, heat the oil in a large skillet over medium heat. Add the diced bacon and cook until it releases fat and begins to crisp, about 5–7 minutes. Add the sliced onion and cook, stirring occasionally, until deeply caramelized, about 12–15 minutes.
6. Stir in the minced garlic and cook 30 seconds, then add tomato paste and caraway seeds if using; cook 1 minute. Pour in the stock, bring to a simmer and reduce slightly, about 5–7 minutes. Stir in sour cream if using and adjust seasoning with salt and pepper.
7. To serve, place a generous portion of Kluski Śląskie on each plate and spoon the bacon-onion gravy over the dumplings. Garnish with chopped parsley.