Silesian dumplings

- perfect recipe and proportions of ingredients - detailed description and step-by-step preparation - serving suggestion and many interesting tips

• Preparation time: 20 minutes Dumpling cooking time: 15 minutes
• Number of servings: about 47 dumplings
• Energy value 138 kcal
• Carbohydrates 28 g
• Including sugars 1 g
• Protein 2 g
• Fat 2 g
• Diet: gluten-free, low-sugar, low-fat, vegetarian.
• 1 kg of cooked potatoes
• 200 g of potato starch - half a glass
• 1 medium egg (can be omitted)
• half a level teaspoon of salt

Silesian dumplings

My glass holds 250 ml. You'll also need: a bowl, a potato ricer or grinder, a large pot, and a colander for catching the dumplings. The above amounts of ingredients should yield about 47 Silesian dumplings. This will make four large servings.

Calories were calculated based on the ingredients I used. Therefore, this is an approximate calorie count based on the products I used in a given recipe. I didn't include the onion sautéed in oil in the calorie count.

Check out my delicious recipe for Silesian dumplings. But before we begin, let me explain why Silesian dumplings have such an interesting shape. The dumplings should be about 4 cm wide and 2 cm high (as a rule of thumb). Form the mixture into a ball the size of a small walnut, then use your finger to make a small indentation in the center. This indentation allows the dumplings to cook quickly and evenly, and it's also where the sauce that's poured over the Silesian dumplings collects. Now we're ready to begin!

How to make Silesian dumplings

You'll need a kilogram of cooked potatoes. It's best to grind cooked potatoes in a food processor or press them while they're still warm. Remember that warm potatoes are easier to press through than cold ones from the refrigerator, which can become hard. However, if you're grinding potatoes in a food processor, you can also use potatoes from dinner the day before. If you're planning to cook the potatoes, I recommend using about 1400 grams (weight before peeling). Place the potatoes in salted water and cook until tender. It's important to always drain the potatoes well after cooking. After draining the water, I recommend putting the pot with the potatoes on a low heat for another minute to evaporate any remaining water between the potatoes. Place the finely ground potatoes in a larger bowl and pat them down. Use a knife to make a relatively even cross on the mixture. Remove about a quarter of the ground potatoes for a moment and replace it with potato starch. The starch should completely fill the gap left by the potatoes. If your ground potatoes weighed one kilogram, you'd probably ideally use 200 grams (maybe a little more) of potato starch (less than a full cup). Return the remaining quarter of the potatoes to the bowl.

Crack one medium-sized egg into a bowl (you can skip it, but I usually use one egg) and add half a level teaspoon of salt. Mix thoroughly, for example, with your hands. The mixture should be very pliable. The color of the Silesian dumpling mixture depends on the type of potatoes you use and whether or not you add an egg. Therefore, the dumplings may turn out very light or slightly yellow.

You can now start boiling water in a large pot. Add a level tablespoon of salt as soon as it begins to boil.

Form the Silesian dumplings in your hands. Take a small amount of the mixture and form it into a ball the size of a small walnut. Bend your index finger and use it to make a well in the dumpling. You can also make a well with the tip of a wooden spoon, for example. When ready to cook, the Silesian dumplings should be about 4 cm wide and 2 cm high.

Cook the dumplings in several batches. I cooked mine in three batches. Place a portion of the formed dumplings in boiling water. Once the dumplings float to the surface, wait about three minutes. Remove all the dumplings and place them on a wide plate or salad bowl. Cook all the dumplings in this manner.

It's important not to cook the dumplings on high heat. Otherwise, they'll foam and, instead of cooking, they'll quickly swell and become too soft. For the same reason, don't cook the dumplings too long.

Silesian dumplings are delicious eaten hot, straight from the pot. They taste wonderful garnished with bacon or pan-fried bacon bits. They're delicious drizzled with meat sauce, melted butter, or warm oil.

I served my Silesian dumplings with onions sautéed in oil. Peel and finely chop two large onions. Heat a medium-sized frying pan well. Pour in at least six tablespoons of vegetable oil for frying and add the onion.

Sauté it in oil over low heat for at least 10 minutes, until golden brown. Stir the onion a few times with a wooden spoon. Do not cover the pan with a lid. Pour the hot onion and oil over the freshly drained Silesian dumplings and serve!

If you dream of Silesian dishes served traditionally in Silesia, I recommend preparing them.

beetroots... plus red cabbage and beef roulades in sauce... something wonderful!

Let me know what you like to eat Silesian dumplings with. I'm curious if you add an egg to the mixture, or if you prepare the Silesian dumplings solely with potatoes and starch. Or perhaps you also add a little wheat flour?

Enjoy your meal!