Kluski Slaskie Silesian Dumplings Recipe [+Tips For Making & Storing] (2024)

FAQs

What are kluski slaskie made of? ›

Kluski Śląskie (Silesian Dumplings) are traditional Polish dumplings that come from the Silesia region but are also very popular all over Poland. They are usually served with some kind of meat and gravy or mushroom sauce. They are made with just cooked mashed potatoes and potato starch (sometimes an egg).

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

So that they cook perfectly, the dumplings need to steam, so cover the pot with its lid. Keep the pot at a gentle simmer when cooking the dumplings. An aggressive simmer or boiling will break them apart. Keep the heat low and cover the pot so that they steam.

The Two Easiest Ways to Cook: Boiling and Steaming

To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.

Kluski (singular: klusek or kluska; from German Klöße) is a generic Polish name for all kinds of soft, mushy dumplings, usually without a filling.

Kluski can be stuffed, and served both savoury and sweet. Although they are often a side dish, they can also be served as the main course, and yet another way of serving kluski is as an element added to various soups. Certain kinds of kluski are popular across the whole country, while others are local specialities.

Cover up. As you fold your dumplings, keep them covered with a slightly damp kitchen towel. This prevents the dumplings from drying out (dry skins can split when cooked).

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

We recommend pan searing as the best way to reheat your dumplings. Not only does it maintain their crispy bottoms, but it also brings out their wonderful flavors.

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.

Can you make dumplings ahead of time? ›

You can make it days ahead and refrigerate, or freeze huge quantities. The dumplings whip up so quickly, and can be refrigerated for up to a day or frozen for months. You might consider making a double batch and freezing some to have on hand. And the last minute cooking and assembly is a cinch.

Thyme or tarragon is good to season, with some lemon juice. The dumplings can take a spoon each of this liquor when you're making them, and you can mix in some zest too if you like. Also, people tend to discard the chicken fat, but it would make the dumplings a bit juicier if you add some.

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it.

Ingredients : Enriched Durum Flour, (Durum Wheat Flour, Niacin, Ferrous Sulfate, Thiamine, Mononitrate, Riboflavin, Folic Acid), Egg Yolks.

Polish pierogi are often filled with fresh quark, boiled and minced potatoes, and fried onions. This type is known in Polish as pierogi ruskie ("Ruthenian pierogi").

The typical ingredients are boiled potatoes and flour, but may also include eggs, salt, and other seasoning. The Polish dish is usually cooked in salted water, whereas in Belarusian and Lithuanian cuisines kapytki is baked first, then stewed or boiled in water. Kopytka can be either a main dish or served on the side.

German potato dumplings, also known as kartoffelklöße or kartoffelknödel, are unique spheres of seasoned potatoes and starch. There are many ways to make classic German potato dumplings, including some using all or part raw potatoes, some using wheat flour, and some using part wheat flour and part starch.