Kluski Śląskie
Distinctive for their thumbprint dimple, kluski śląskie hail from the Silesia region and are a defining feature of the local Sunday dinner.
Silesian potato dumplings with a signature dimple in the centre, light and fluffy — traditionally served with rich meat gravies and braised red cabbage.
Ingredients
Method
Combine riced potato, starch, egg and salt into a soft, workable dough.
Shape into small balls and press a dimple into the centre of each with a thumb.
Boil in batches until they float to the surface, about 3-4 minutes.
Drain and serve immediately with gravy or braised meat.
The dimple isn't just decorative — it helps the dumplings cook evenly all the way through the centre.
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