Entree: Poland – Silesia – Kluski Śląskie (Small Silesian potato dumplings made from mashed potatoes and potato starch)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) starchy potatoes (e.g., Russet), peeled
- 1 large egg (approx. 50 g)
- 1 cup (120 g) potato starch (potato flour), plus extra for dusting
- 1 tsp (6 g) fine salt, plus more for boiling
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped, about 4 oz (115 g)
- 1 cup (100 g) fresh breadcrumbs
- 2 tbsp (30 ml) vegetable oil or lard for frying breadcrumbs
- Optional: roasted pork gravy or melted butter for serving

Instructions

1. Boil the whole peeled potatoes in salted water until fork-tender, about 20–25 minutes depending on size. Drain well and let cool slightly.
2. Rice or mash the warm potatoes very fine (no lumps). Spread on a tray to cool completely; cold potatoes make a firmer dough.
3. Place cooled riced potatoes in a bowl, add the egg and 1 tsp salt, then gradually fold in 1 cup (120 g) potato starch until a soft, pliable dough forms. It should hold together without being sticky; add up to 2 tbsp (15 g) more starch if too wet.
4. On a lightly floured surface (potato starch), divide the dough into 4 pieces and roll each into a rope about 1 inch (2.5 cm) thick. Cut into 1-inch (2.5 cm) pieces and shape each into a smooth round or slightly flattened disc; press a small indentation in the center of each with your thumb.
5. Bring a large pot of salted water to a gentle boil. Reduce to a simmer and drop the dumplings in batches. They are done when they float, plus 1–2 minutes more; remove with a slotted spoon and drain briefly.
6. Meanwhile, melt 2 tbsp (30 g) butter in a skillet over medium heat with 2 tbsp (30 ml) oil or lard. Add the chopped onion and sauté until soft and golden, about 6–8 minutes. Add breadcrumbs and fry, stirring, until crisp and deeply golden, about 4–5 minutes. Season with a pinch of salt.
7. To serve, toss warm kluski gently with some melted butter and spoon the toasted breadcrumb-onion mixture over them, or serve topped with warmed roasted pork gravy.
8. Serve immediately while dumplings are tender and breadcrumbs are crisp.