Thes dumplings are gluten free and basically three ingredients!
They are named after the region of Śląsk in Poland (but also part of Germany and Czechia).
They can be served with a variety of toppings or sauces, whatever one finds best! I made mine with a creamy mushroom bacon sauce that I don’t have the recipe for right now because I have a small baby as a first time mom and to me making these was a triumph!
The recipe is babushka style, meaning there are no real measurements. And best of you have a potato ricer!
Silesian Dumplings (Kluski Śląskie)
about 2 lbs starchy potatoes (like Russet or Idaho)
– Start by peeling and boiling potatoes. Strain them and let them cook a bit.
– Then mash them in the potato ricer or whatever your favorite way to get them super smooth!
– Once mashed, pack them tight into their bowl, smooth and even the top. With a knife divide the dough into four parts. Remove one part but keep the potatoes. Fill that hole with potato flour until even. Sprinkle some salt all over.
– Start boiling a big pot of salted water.
– Mix everything well, like you would do a dough. Use your hands! Knead it on the counter until a very cohesive dough forms.
– Remove about a tablespoon size and roll it into a little ball. Use a finger to press into the center and set aside. Repeat until all the dough is used up.
– Gently place half of the balls into the boiling water. Once they float to the top let them stay there a couple minutes, and then with a slotted spoon remove them into a strainer. Repeat with the rest.
– These are best served right away with your favorite sauce. They can also be frozen before boiling and then boil them frozen!