Kluski śląskie
Soft, springy dumplings of mashed potato and potato starch, each pressed with a thumb to leave a dimple for the gravy.
What makes it kluski śląskie
- Cooked, cooled potato and potato starch — no wheat flour.
- Rolled into balls and pressed with a dimple.
- Boiled, and served with gravy from a roast or roulade.
Where it comes from
They're one third of the Silesian Sunday dinner, with beef roulade and braised red cabbage — rolada, modro kapusta and kluski, still sat down to every week in many Silesian homes.
The dent in the middle is the point: it holds the gravy. Proportions are often judged by eye — cooked potato pressed flat in a bowl, a quarter scooped out, and the gap filled with starch.
How it varies
- Kluski czarne
- 'Black' dumplings, made partly with raw grated potato — greyer and firmer.
- Fried the next day
- Leftovers sliced and fried in butter.
Be the first here
Start your own kluski śląskieNo one here has made kluski śląskie yet. Start it as v1, and every version after is an experiment the next cook can learn from.
