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

FAQs

What does kluski mean in Polish? ›

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

Silesian dumplings are usually served as a side to meat dishes with gravy, but in my home, back in Poland, we used to serve them drizzled with melted butter and fried bread crumbs, or a generous amount of caramelized onion {oh, boy...}

An aggressive simmer or boiling will break them apart. Keep the heat low and keep your pot covered so that they steam. The dumplings can cook longer than the suggested times without issues, but agitating them with an aggressive simmer will make them fall apart.

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.

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).

Amount of eggs: While not all pasta contain eggs, eggs are a requirement to make kluski noodles and of course egg noodles. In order to make egg noodles, one must use one egg per cup of flour, but in order to make kluski noodles one has to double the doses of eggs.

'Pierogi' is one of Poland's most famous dishes: here's everything you need to know about these emblematic dumplings. Countless dishes are on offer in every country, under different names and forms. They often have a common denominator, an element that makes them similar.

They can be eaten on their own with some butter, as a side dish or floating in soups and stews. Kluski are soft polish dumplings that are quick to make. They can be eaten on their own with some butter, as a side dish or floating in soups and stews.

The cooked pelmeni are served alone or topped with melted butter or smetana (sour cream), as well as condiments like mustard, horseradish, tomato sauce, and vinegar. In the Russian Far East, they generally add soy sauce.

Steamed dumplings require a test so simple that the only tool you need is a toothpick! Pierce the dumpling with a toothpick and if it comes out clean, you're good to go.

Why did my dumplings disintegrate? ›

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. 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.

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.

The cornstarch will absorb excess water, which will then convert to steam, allowing the bottoms to form that crisp crust.

Adding cold water to the dumplings to not over boil them too quickly, making sure to get all of the dough thoroughly cooked is a definite pro tip.

Kopytka (i.e. 'little hooves') are cousins of the Italian gnocchi. They are made with boiled mashed potatoes and a little bit of wheat flour. The dough is rolled and cut into diamond-shaped kluski, which are boiled and sometimes also fried to make the outside crispy.

There are so many different types of Polish kluski (dumplings): pierogi, pierogi leniwe (lazy pierogi), kluski śląskie, kopytka, pyzy ziemniaczane, knedle, cepeliny, kartacze, etc. These are only types, we are not even talking about stuffing. Most of them use flour, eggs, and potatoes.

Kluski, haluski and pierogi (flour and potato noodles) made their appearance in the 18th century and spread from Poland and Slovakia across most of the Central and Eastern European countries. These are typically topped with fried bacon and cabbage.