Today, another dish that, if you asked my Grandmother for the recipe, she would have looked at you weird and said: “No recipe needed; just watch me making it.” Silesian dumplings or Kluski Slaskie. A great way to use leftover mashed potatoes. Or if you don’t have any leftover potatoes, just boil few potatoes, just like for pierogies, and follow the instructions below.

Silesian Dumplings


INGREDIENTS:

Leftover mashed potatoes
Potato starch (1/4 volume of
1 or 2 Egg(s) – depending on the quantity of the potatoes

Melted butter

DIRECTIONS:

Put potatoes in a large bowl. Smooth the top so the surface of mashed potatoes so is even and flat. Score the top of the surface dividing the potato mass into fourths.
Remove one-fourth of the potato mass and set aside. Fill the space with potato starch and return the scooped potatoes to the bowl.
Add egg (s). With your hands, knead the dough, until well combined and smooth.
Roll a piece of dough into a snake-shaped log, roughly ¾ inch in diameter. Cut into ¾ inch pieces. Roll each piece of dough into a smooth ball. Make an indentation with your thumb in the middle of each ball.
Bring a large pot of water into a boil. Place dumplings in water. Make sure not to overcrowd the pot.
The dumplings will rise to the top. Cook for 1-3 minutes after that. Remove with slotted spoon and place in a medium skillet. Pour melted butter on top of dumplings and shake to cover each piece to prevent dumplings from sticking.