Kluski Śląskie

Name: Kluski Śląskie
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 lbs russet potatoes, peeled, cubed; 1 cup all-purpose flour; 1/2 cup potato starch; 2 large eggs, beaten; 2 tsp kosher salt; 4 tbsp unsalted butter; 1 medium yellow onion, thinly sliced; 1/2 tsp ground black pepper

55 minMediumServes 4540 cal/serving

PolishDinnerStovetopVegetarian

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Ingredients

2 lbs russet potatoes, peeled, cubed
1 cup all-purpose flour
1/2 cup potato starch
2 large eggs, beaten
2 tsp kosher salt
4 tbsp unsalted butter
1 medium yellow onion, thinly sliced
1/2 tsp ground black pepper

Instructions

1

Boil 2 lbs peeled, cubed russet potatoes in a covered pot of water until very tender, about 20 minutes. Drain and let them steam dry for 5 minutes.
2

Press the hot 2 lbs russet potatoes through a potato ricer into a large bowl. Let them cool for 10 minutes.
3

Add 2 beaten large eggs, 1 cup all-purpose flour, 1/2 cup potato starch, and 2 tsp kosher salt. Knead gently into a soft, smooth dough without overworking it.
4

Divide the dough into 4 equal pieces. Roll each piece into a rope about 1 inch thick and cut it into 2-inch lengths. Press each piece into a flattened oval with your thumb.
5

Bring a large pot of water to a gentle simmer. Drop the dumplings in batches and cook 8 to 10 minutes, until they float and feel firm when pressed.
6

Melt 4 tbsp unsalted butter in a large skillet over medium heat until it turns nutty brown, about 4 minutes. Add 1 medium thinly sliced yellow onion and cook 8 minutes more, until golden and soft.
7

Drain the dumplings well, add them to the skillet, and toss to coat in the butter and onions. Season with 1/2 tsp ground black pepper and serve hot.

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Questions

What is Kluski Śląskie?

Silesian potato dumplings made from riced boiled potatoes, flour, and potato starch, then tossed in browned butter and onions. They are an everyday staple of the Silesian region in southern Poland, usually served beside roast meat. This reference files it under Polish dinner: made on the stovetop, rated medium and about 55 minutes start to finish.

How do I know when Kluski Śląskie is done?

Go by the cues in the method rather than the clock. Step 6: cook until it turns nutty brown. Step 6: cook until golden and soft.

Can I make Kluski Śląskie dairy-free?

Yes. The dairy in Kluski Śląskie is 4 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Does Kluski Śląskie contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Kluski Śląskie?

It is not a good candidate. Refrigerate what is left of Kluski Śląskie within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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