The Silesian Dumplings, also known as dumplings from Silesia, are a popular dish in Lower and Upper Silesia, but also in Germany (also called kluski białe, biołe, guminowe, gumione, kartofelmelklezy or gumiklyjzy).
They are a type of potato dumplings made with boiled potatoes and potato starch, shaped like flattened balls with a cavity, cooked in salted boiling water.
Prepared with boiled potatoes in a volume ratio of 4:1 or 3:1 with potato starch, optionally including eggs.
About 1.5-2 inches in diameter and 1 inch high, the indentation in the dumpling, besides its decorative function, also serves as a point to hold the dressing.
They are mainly served as an addition to baked meat dishes with sauce (in Upper Silesia, especially with meat rolls) or cabbage prepared in various ways.
As a main dish, they are seasoned with bacon, but can also be served sweet with cream, sugar, or jam.
Other German dumplings…
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Polish
Ingredients
- 21 oz potatoes
- 7 oz potato starch
- 1 egg
- 9 oz bacon (diced)
- 1 green onion
- to taste salt
Steps
Press the boiled potatoes while still hot, add the potato starch, salt, and egg.
Shape the dough into a roll and cut it into pieces. The characteristic “hole” in the dumpling is made with a finger.
Boil in salted water and drain when they rise to the surface.
Sauté the green onion in bacon and season the dumplings.
A similar dish, with dark-colored dumplings, is sometimes also served in Silesia, and are usually known by other names, including inne kluski śląskie (“other Silesian dumplings”),
czorne kluski (“black dumplings”) or kluski polskie (“Polish dumplings”).
