Silesian Dumplings
Soft, round potato dumplings with a signature dimple, perfect for soaking up gravy or sauce. A comforting Polish classic made simple.
- Total time
- 40 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
Ingredients
- 2 lb potatoes
- 1 cup potato starch
- 1 large egg
- 1 tsp salt
- 1 tbsp water
Instructions
- 1
Boil the 2 lb potatoes in salted water until fork-tender, about 20 minutes. Drain and let cool slightly, then peel and mash until completely smooth.
- 2
In a large bowl, combine the mashed potatoes with 1 cup potato starch, 1 large egg, and 1 tsp salt. Knead into a soft dough, adding 1 tbsp water if too dry.
- 3
On a floured surface, roll the dough into a 1 inch thick log. Cut into 1 inch pieces and shape each into a ball.
- 4
Press a dimple into each ball with your thumb. This helps the dumplings cook evenly and catch sauce.
- 5
Bring a large pot of salted water to a boil. Drop in the dumplings in batches, cooking until they float to the surface, about 3-4 minutes.
- 6
Remove with a slotted spoon and serve warm with gravy or melted butter.
Tools you’ll need
- large pot
- potato masher
- mixing bowl
- slotted spoon
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