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

FAQs

What is the secret to perfect dumplings? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

How do I reheat Kluski Śląskie? From chilled: Silesian Kluski can be reheated in boiling water (literally by cooking them for two-three minutes). Alternatively, you can fry them up in a frying pan. Lightly grease the pan with butter, and fry until crispy and golden.

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).

Cover up. As you fold your dumplings, keep them covered with a slightly damp kitchen towel. This prevents the dumplings from drying out (dry skins can split when cooked).

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

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

Reheating room temperature dumplings is easiest because you're doing little to disrupt their potentially fragile skins. My rule is that delicate steamed dumplings – har gow, for example, are best resteamed over water. Siu mai are little toughies, so they can go into a steamer or microwave oven.

The best method is to freeze dumplings. I usually line pleated dumplings on a baking sheet that fits in my freezer (see photo above). You can also line the dumplings on large plates. Make sure that the dumplings do not touch each other.

If you are using a high-protein flour, such as bread flour, the dumplings may be tough. Using a lower-protein flour, such as all-purpose or cake flour, can help to make the dumplings softer and more tender. Overworking the dough: If you knead the dough too much or handle it too much, it can become tough.

How do you pronounce Kluski Slaskie? ›

How do you pronounce 'kluski slaskie'? It's pronounced 'Kluh-skee Shlown-skie' or 'Kloos-kee Shlon-skee'​.

Pierogi (Polish Dumplings)

For many Poles, the dumplings are a symbolic memory of the childhood flavours. Poles love dumplings not only because of their nostalgic features, but also because of the versatility of the dish and the original taste.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

The liquid should be at a low/moderate steady boil. If it's boiling too hard, the dumpling dough can fall apart. Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.