In Poland we call them kluski slaskie, dumplings from Silesia, totally easy to make- with the right type of potatoes. I made them tonight, so that Zoe could taste something very Polish.

For the dumlings I boil some potatoes, squeeze them through the ricer when still hot, form them into a flat kind of ball and take out a quarter of it. Replace the missing quarter with starch- potato flour, excellent way to measure out the amount of the flour needed, my Mum’s way of doing it. Add an egg to all that, together with the quarter of potatoes taken out previously and quickly work it into a nice soft dough. The less floury kind of potatoes, the better, as the consistency required is quite rubbery. A thing to remember is to work that dough quickly and don’t keep it waiting, it gets loose.

Once the dough is done, I make it  into a small roll and cut out small bits, form them into balls, flat them out slightly and make a little hole in the middle with one finger, hence the name which Florian bastardized a bit- kluseczki z dziurkiem. 🙂

They finally get thrown into a pan of boiling, salted water, boiled for a few minutes, about 4-5, not too long, they have to keep their shape but not be raw in the middle.

I served them today with a good beef stew, at Mum’s we always have it with meat and sauce.