Kluski Slaskie are an unique sort of potato dumplings. Silesian dumplings are defined by their excellent softness and a smooth taste. Made with prepared potatoes, Silesian dumplings differ other of its type. They're gummy in structure and you 'd swear they might bounce, however that's the method they're expected to be.
Kluski slaskie are usually functioned as a side meal with the drippings of a roast goose or pork roast, or as the main dish with caramelized onions or bacon bits. When well prepared, this Polish food practically melts in a mouth.
There are two approaches of forming the dumplings. The very first one is by slicing them up with a knife from the dough rolls. The other method is to simply hand roll them from the dough and flatten. Lastly, the depression is made with a thumb.
Kluski slaskie are made from prepared potatoes and starch, and have the shape of a flattened round with a particular hollow in the center. Kluski slaskie are consumed with meat sauces (in Silesia with a so-called Silesian meat roll (rolada slaska in Polish)) or individually, spruced up with molten smalec (lard) and some browned onion.
Considering that it is possible to freeze Silesian dumplings losing neither quality nor taste, nowadays most of Polish households purchase prefabricated frozen kluski slaskie in grocery. They are the most popular in Silesia as the name recommends. They are ideal match with a stew or roast with some gravy. However they will certainly finish with any kind of gravy and even melted butter.
� 2 large beaten eggs
� 1 teaspoon salt
� 1 1/2 cups potato flour, more or less
2. Transfer to a big bowl and blend with eggs and salt.
3. Include as much of the 1 1/2 cups flour (or more) as required to make a roll-able dough.
4. Put a huge pot of salted water on to boil.
5. Pinch off pieces of dough and roll in between the palms to the size of a golf sphere or to a 2-inch oblong.
6. When you have actually 12 dumplings formed, drop them into the boiling water.
7. When dumplings increase to the surface area, boil an added 5 minutes.
8. Test to see if dumpling is done.
9. Eliminate with slotted spoon to a colander.
10. Repeat with remaining dumpling dough.
11. Serve with the drippings of roasted meat or poultry, or serve with caramelized onions or fried bacon bits and drippings.
There are two approaches of forming the dumplings. The very first one is by slicing them up with a knife from the dough rolls. The other method is to simply hand roll them from the dough and flatten. Lastly, the depression is made with a thumb.
Kluski slaskie are made from prepared potatoes and starch, and have the shape of a flattened round with a particular hollow in the center. Kluski slaskie are consumed with meat sauces (in Silesia with a so-called Silesian meat roll (rolada slaska in Polish)) or individually, spruced up with molten smalec (lard) and some browned onion.
Considering that it is possible to freeze Silesian dumplings losing neither quality nor taste, nowadays most of Polish households purchase prefabricated frozen kluski slaskie in grocery. They are the most popular in Silesia as the name recommends. They are ideal match with a stew or roast with some gravy. However they will certainly finish with any kind of gravy and even melted butter.
Ingredients
� 2 pounds peeled potatoes, cooked in salted water� 2 large beaten eggs
� 1 teaspoon salt
� 1 1/2 cups potato flour, more or less
Method
1. Mash, rice or grind completely drained potatoes.2. Transfer to a big bowl and blend with eggs and salt.
3. Include as much of the 1 1/2 cups flour (or more) as required to make a roll-able dough.
4. Put a huge pot of salted water on to boil.
5. Pinch off pieces of dough and roll in between the palms to the size of a golf sphere or to a 2-inch oblong.
6. When you have actually 12 dumplings formed, drop them into the boiling water.
7. When dumplings increase to the surface area, boil an added 5 minutes.
8. Test to see if dumpling is done.
9. Eliminate with slotted spoon to a colander.
10. Repeat with remaining dumpling dough.
11. Serve with the drippings of roasted meat or poultry, or serve with caramelized onions or fried bacon bits and drippings.