ReceptnaptárSilesian dumplings with stew gravy and cucumber salad
Silesian dumplings, kluski śląskie, are the pride of Silesia: made here from cooked and raw potato with starch, they have a small hollow in the middle that catches the gravy. They traditionally come to the table with stew and cabbage, and are a classic of the Sunday lunch. Their soft, slightly springy texture is like nothing else.
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Ingredients
Method
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- Peel half the potatoes, cut into cubes and boil in salted water for about 20 minutes until tender, then mash or press through a ricer and leave to cool.
- Grate the other half raw and squeeze out the liquid in a tea towel.
- Mix the cooled mashed potato with the grated raw potato, the starch, egg and salt until you have a uniform dough.
- Shape the dough into walnut-sized balls and press a hollow into the middle of each with your thumb - this is the traditional shape and helps them cook evenly.
- Bring plenty of salted water to the boil, add the dumplings, and once they float cook for another 2-3 minutes, then lift out with a slotted spoon.
- Meanwhile make the stew: cube the meat, chop the onion and brown the meat on all sides in the oil over medium-high heat.
- Add the onion and paprika, pour in enough water to cover and simmer, covered, over low heat for 1 hour until the meat is tender.
- Slice the cucumber thinly and mix with sour cream, salt and a little sugar to make cucumber salad.
- Put the dumplings on plates, drizzle with the stew gravy and add the meat alongside.
- Serve with the cucumber salad.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The starch gives the dumplings their springiness, so do not swap it for flour, or the dough will turn out hard and dense.
- Squeeze the raw potato out thoroughly, because too much liquid means more starch is needed and the dough is hard to shape.
- Do not skip the hollow: it helps the dumplings cook evenly and holds the gravy.
Frequently asked questions
Does it have to be potato starch?
Yes, it gives the characteristic texture. Cornflour is a partial substitute, but the dumplings will be denser and less springy.
Can the dumplings be frozen?
Yes, freeze them raw on a tray, then store them in a bag. Put them into boiling salted water straight from frozen and cook them for a few minutes longer.
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