Silesian dumplings
Silesian dumplings are round, medium-sized dumplings with a hollow centre, made from boiled potatoes and potato flour. This characteristic indentation helps the dumplings cook evenly and retain the sauce, so these indentations can be made smaller or larger. This dish is typical of Silesian cuisine, characterised by a simple flavour and a springy consistency. These simple vegetarian dumplings are a great accompaniment to meat dishes, especially those with sauce. It’s hard to imagine Silesian roulades without these dumplings. They can also be served with vegetable dishes, such as mushroom sauce.
Dishes that make a delicious addition to Silesian dumplings include:
- vegetables in sauce
- Hungarian stew
- pork shoulder in onion sauce
- patty pan in cheese sauce
- chicken in gorgonzola sauce
- pork ham in cream sauce
- pollock tenderloins in tomato sauce
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Ingredients for Silesian dumplings.
- 500 g boiled potatoes
- 150 g potato flour (starch)
- 1 small egg
- 1 teaspoon of salt
How to make Silesian dumplings.
Once drained, let the cooked potatoes cool briefly, then mash them using a potato ricer. Add the potato flour and egg to the potatoes, then knead the ingredients into a smooth dough by hand. One by one, with your hands lightly moistened with cold water, tear off pieces of dough and shape them into balls. Flatten each ball slightly on the palm of your hand, then use the tip of a wooden spoon or your finger to make an indentation in the centre of each ball. Place the dumplings on a board lined with plastic wrap. Cover any dumplings you don’t plan to cook immediately with plastic wrap and store them in the refrigerator.
Pour a generous amount of water into a large pot, add a teaspoon of salt, and bring it to a boil. Place the dumplings in the boiling water and cook over low heat for about 6 minutes, stirring occasionally, from the moment they rise to the surface. Remove the cooked dumplings with a slotted spoon to a plate or bowl and serve immediately. You can also drizzle melted butter over the dumplings.
Good to know when making Silesian dumplings.
You can make an indentation in the dumplings with the tip of a thick or thin wooden spoon, or with your little finger. This indentation should not extend through the dumpling. The given amounts of ingredients yield approximately 17 dumplings, each weighing 40 g before cooking.
Boil peeled potatoes in water with a teaspoon of salt until tender. After cooking, drain the water and let the potatoes cool to a lukewarm temperature; they should neither be too hot nor cold. From the moment they reach a boil, cook the potatoes for about 24-25 minutes. The weight of the potatoes given in the ingredient list is the weight of the potatoes pressed through a ricer.
If you don’t have a potato ricer at home, you can mash the cooked potatoes with a potato masher or grind them in a meat grinder.
Do you enjoy potato dishes? If so, try our recipe for Potatoes with Dill.
