Silesian dumplings


Silesian dumplings are potato dumplings traditional to the Silesia region of Poland and Germany. Also called białe kluski.

Preparation

The dough for white dumplings is made of first boiled and then mashed potatoes, potato flour and a little bit of salt. The ratio of potatoes and flour is about 3:1 or 4:1. In some recipes, a whole egg may be added to the dough.
There are two methods of forming the dumplings. The first one is by slicing them up with a knife from the dough rolls. The other way is to just hand roll them from the dough and flatten. Finally, a depression for gravy is made with a thumb. The dumplings are then boiled in salted water until they float to the surface.

Service

The dish consisting of the dumplings, fried beef rouladen with rich gravy, and boiled red cabbage is an invariable component of the Sunday dinner in many traditional Silesian families. Left-over dumplings can be reheated or fried for supper and eaten with left-over gravy or butter.