523149_638722049166_378506654_n3I have mentioned these when I posted a recipe for roasted chicken, so I am going to share the recipe!  These potato based dumplings are called KLUSKI ŚLĄSKIE (K-L-U-SS-K-I) in Polish and they are by far my favorite side dish out there!  

I am sharing some kluski pictures from when I was in Poland a few months back and some instructional pictures from when I made them at home recently. When we were selecting my wedding venue this year, one of our requirements was that the chef serve KLUSKI ŚLĄSKIE! It honestly was a deal breaker if they didn’t serve them.

I can’t wait to have them in a few days on Thanksgiving!


Serves 6
Traditional Polish Silesian dumplings
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  1. cooked potatoes (approx. 1 kg)
  2. potato flour (or potato starch)
  3. 1 egg
  4. pinch of salt
  1. Peel and boil potatoes in salted water. Remove from water, let cool and then press through a *potato ricer into a bowl making sure the surface of mashed potatoes is uniform. Divide the potatoes into 4 parts in the bowl and take out a quarter (place on top of the other 3). In the empty space, pour in potato flour and drop in the egg. Knead the dough with your hands, adding flour until the dough no longer sticks to your hands.
  2. Pinch off pieces of the dough (teaspoon to tablespoon size - just make sure all are uniform in size for even cooking), roll into small balls -- make a small hole in the middle of each one with your finger (optional) and drop into salted boiling water. Cook for approximately 5 minutes (depending on size**) and remove with slotted spoon. Pour gravy or mushroom sauce over and enjoy!
  1. *I do not have a potato ricer, so I squeeze the potato through a colander into a bowl or use a potato masher
  2. ** To see if they are fully cooked, remove one and cut in the middle to see.
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