Kluseczki Śląskie
Traditional Silesian potato dumplings recognisable by their silky, bouncy chew and iconic thumbprint well designed to hold rich roast meat gravies (dziurka na sos).
Ingredients
- • 800g floury potatoes (such as Maris Piper or Russet), peeled and boiled
- • Potato starch (mąka ziemniaczana, approximately 1/4 of potato volume)
- • 1 medium egg
- • 1/2 tsp sea salt
- • 30g butter or roasted pork drippings for serving
- • Fresh chopped parsley for garnish
Preparation Steps
Pass the warm boiled potatoes through a potato ricer into a large bowl and allow to cool slightly. Level the surface of the riced potatoes in the bowl, cut out one quarter of the mass, place it on top of the other quarters, and fill the empty quadrant exactly with potato starch.
Add the egg and salt to the bowl. Knead all ingredients quickly together until a smooth, pliable, non-sticky dough forms that holds its shape cleanly.
Pinch off walnut-sized pieces of dough and roll between your palms into smooth spheres about 3cm in diameter. Flatten slightly and press your index finger or thumb into the centre of each dumpling to form the characteristic sauce crater (dziurka).
Drop the dumplings into a large pot of gently boiling salted water. Stir once from the bottom with a wooden spoon. After they rise to the surface, simmer gently for 2 to 3 minutes. Remove with a slotted spoon, toss in butter or meat jus, and serve.