Kluski Śląskie

Name: Kluski Śląskie
Prep time: 53 min
Cook time: 42 min
Total time: 1 h 35 min
Cuisine: Polish
Ingredients: 1000 g Potato, peeled; 200 g Potato starch; 50 g Wheat flour; 50 g Egg, beaten; 14 g Salt; 40 g Butter, melted; 0 as needed Water, for boiling

Kluski Śląskie · ready in 1 h 35 min · 4 servings · 494 kcal per serving · medium · 7 ingredients

Classic Silesian potato dumplings, silky from potato starch and instantly recognizable by the little dimple that catches butter or sauce.

Prep: 53 min
Cook: 42 min
Total: 1 h 35 min
Serves: 4
kcal: 494
Difficulty: medium

Polish Main dishes Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1000 gPotato, peeled
200 gPotato starch
50 gWheat flour
50 gEgg, beaten
14 gSalt
40 gButter, melted
0 as neededWater, for boiling

Equipment

stovetop, kitchen scale, large pot, potato ricer, mixing bowl, bench scraper, tray, slotted spoon, small saucepan, colander, knife, spatula

Instructions

Mise En Place
Gather and weigh all ingredients; set out a large pot, potato ricer, mixing bowl, bench scraper, tray, slotted spoon, and saucepan. · 10 min
What to look for: All ingredients are measured and all tools are within reach.
Boil Potatoes
Boil the potatoes in salted water until tender, then drain them well so the dough will not turn sticky. · 25 min
What to look for: A knife slides through the potatoes with no hard centre.
Rice And Cool
Rice the hot potatoes into a wide bowl, spread them out, and cool to room temperature before adding starch or egg. · 25 min
What to look for: The potato is fluffy, dry-looking, and no longer steaming.
Mix Potato Dough
Mix the cooled potatoes with egg, potato starch, wheat flour, and salt until a smooth, soft dough comes together. · 6 min
What to look for: The dough holds together smoothly and is slightly tacky, not wet.
Shape With Dimple
Portion the dough into walnut-sized balls, roll each smooth, and press a deep thumb dimple in the centre. · 12 min
What to look for: Each dumpling is round with a clear central indentation.
Boil Dumplings
Boil dumplings in gently salted water in batches for 3-4 minutes after they float, then lift them out with a slotted spoon. · 14 min
What to look for: The dumplings rise to the surface and look plump and smooth.
Melt Butter
Melt the butter gently in a small saucepan until fluid and glossy, keeping it pale rather than browned. · 3 min
What to look for: The butter is fully melted, glossy, and pale yellow.
Serve Hot
Serve the hot dumplings with melted butter pooled in each dimple, while their surface is silky and tender. · 2 min
What to look for: Butter sits in the dimples and the dumplings are still steaming.

Nutrition (per serving)

kcal	494
Protein	8 g
Carbohydrates	95 g
of which sugars	2 g
Fat	10 g
of which saturated	6 g
Fibre	6 g
Sodium	1414 mg

Nutri-ScoreB

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Potato starch

Wheat flour: Only use if necessary; the dumplings will be less silky and closer to kopytka.

Wheat flour

Potato starch: Keeps the dish close to the traditional starch-based texture and removes gluten.

Egg

Water: Makes a less rich dough and is not the classic egg version required for this recipe.

Butter

Sunflower oil: Use only for serving when butter is not desired; it lacks the dairy richness.