Kluski Slaskie
Having my Dad visiting from Poland is such a treasure. I love our conversations and my children getting to know their heritage.
A big part of Polish culture is preparing meals. Sometimes, if it’s a holiday, families prepare food for days.
If you want to get a family recipe, most likely you have to cook along with them; the recipes usually are not written and contain “a little bit of this and a little bit of that.” There is always a lot of laughter when I don’t pay attention and later I will ask my dad how much of something he just added and he will say “this much” which means that only he would know. So I measure everything as we go and I write it down.
I hope my children will learn some of the very important staples in polish cooking, because they were a big part of my childhood .
“Kluski Śląskie” (Silesian Dumplings) come from Silesia, a region in the southwest of Poland. Silesain Dumplings are so popular throughout Poland that they’re readily available in the refrigerator case of supermarkets all over the country. They are potato dumplings much like you’ll find all over Central and Eastern Europe, except for the addition of and indentation in the center of the dumplings. The shape has two benefits; it helps the dumpling cook faster and it is a wonderful repository for whatever topping is paired with the dumpling. You might choose any number of toppings for your dumplings - meat drippings, sauteed bacon and onions, roasted vegetables , or maybe all of these! For a Meatless Monday or a Lenten Supper, you could top them with butter and toasted bread crumbs. A typical Sunday dinner would be these tasty dumplings alongside rolled (stuffed) beef and red cabbage.
INGREDIENTS
4 large russet potatoes, peeled and diced
potato starch (1/4 volume of potatoes, see instructions)
1 small shredded raw potato
1/2 teaspoon salt
INSTRUCTIONS
Cook the potatoes in boiling salted water, until tender Drain thoroughly and mash or rice Press the mashed potatoes into a bowl and smooth the top Draw two lines on the top of the potatoes, dividing the mass into fourths Scoop out 1/4 of the potatoes and fill this space with potato starch, return the potatoes you just scooped out Add egg and salt, stir until well combined and add shredded potato Roll a small amount of the mixture, about the size of a golf ball, in your hands until smooth Make an indentation with your thumb and continue smoothing the dumpling Preparing a large pot of barely simmering salted water Without overcrowding the pot, place dumplings in water with a slotted spoon They will rise to the top after a few minutes, if a stubborn one or two stay on the bottom, give them a gentle nudge, they may be stuck Cook for 5 more minutes, remove with a slotted spoon Top with with whatever wonderful creation you’re using .
Smacznego!
