Silesian dumplings are Polish traditional dumplings prepared from boiled potatoes and flour, formed into a round shape with a hollow in the center. They are most often served with a meat dish in sauce, fried crispy bacon, but also great sweet with sugar and fruit additions. Easy preparation, effective presentation, great taste, perfect as an addition to a dish and as a snack 🙂


1 kg of boiled potatoes
200 g of potato flour
1 egg
half a flat teaspoon of salt
water and a teaspoon of salt until ready


Use a pestle to beat the cooked and still warm potatoes until smooth. Put the mashed potatoes into a bowl, add the flour, egg and salt. Mix it all thoroughly. Take a piece of mass and form it into a ball the size of a golf ball. Using a wooden spoon or your finger, make a hole in the center of the ball. The dumplings should be approximately 4 cm in diameter and 2 cm in height. In a large pot, bring water to a boil with a teaspoon of salt. When the water boils, add the dumplings in batches. The water should gently bubble to keep the noodles well cooked and keeping their shape. Once the noodles have surfaced, cook for 3 more minutes and transfer them to a plate. Cook the remaining noodles. They taste best hot straight from the pot with the addition of sauce, meat or fried onion 🙂


easy recipes, egg, flour, potato flour, potatoes, salt, water

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