Baltic Sea culinary - Poland

This dish originally comes from the region of Silesia, but nowadays it is very popular across Poland. Mash the boiled potatoes with a potato masher. Mix with butter. Pack the dough tightly into a bowl, then divide into four equal parts. Remove one quarter and fill the empty place with potato flour. This technique helps keep the proportions perfect. Add the remaining dough and knead it energetically, adding the eggs one by one. Add salt to taste. Shape the dough into small balls and use your thumb to make a shallow indentation in the middle of each dumpling. Boil in salted water until they float to the surface. Serve with butter, smoked bacon scratchings, or fried onions.

  • Potato dumplings (kluski śląskie)

1 kg boiled potatoes
potato flour
2–3 eggs
1–2 tablespoons butter
serve with:
clarified butter, smoked bacon scratchings
or fried onion