As the name suggests Silesian dumplings is a popular dish in Silesia. They rooted so strongly in Polish regional cuisine that they were inscribed on the list of traditional products of the Śląskie and Opolskie voivodships. They can be prepared in many ways, although they usually go to a plate in the company of aromatic sauce and meats. How to make good Silesian noodles? Today I will tell you a secret addition that makes them always go delicate and light as fluff.
Silesian dumplings, also called white, rubbish or gumiklyJzs, is a Polish dish and a popular addition to the main course. They are mandatory from cooked potatoes and potato flour. They are distinguished by a characteristic shape, thanks to which it is difficult to confuse them with another snack. They are very flattened balls with a small cavity inside. The “hole” helps evenly cook the noodles and perfectly collects the sauce that is covered with. It is normal that they are a bit rubber, but they should not pull and stick to their teeth while biting.
Silesian noodles are usually up to 5 cm wide and 2.5 cm high. They can be creamy or even yellow – Depending on the species of potatoes used or egg yolks, if added to the mass. It is a dish known primarily in Silesian cuisine, but today it also popularized in other regions of Poland.
They are most often served as an addition to baked and stewed meat dishes with sauce (Zrazów, roulades, stew, pork loin). They can also be an independent dinner – they are then seasoned with greaves and fried onions or poured with mushroom sauce. Some serve them sweet – with the addition of cream, sugar or homemade jam.
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Yet I used potato flour, cooked potatoes and eggs for domestic Silesian noodles. Not everyone uses the last ingredient, but thanks to it – my mass (regardless of the potatoes used) has always become more sticky and moist, and cooked noodles – soft. This time I tried to add one more ingredient and it turned out that the dish came out more creamy, delicate and light. The noodles did not become very rubbish or hard, on the contrary – they gained fluffy and pleasant elasticity.
What is this mysterious product? You definitely have it in the fridge – You have to add a little butter. Everyone who uses it for their mass will certainly confirm that this little difference makes the consistency of dumplings perfect. This is not the only change that I introduced to the family recipe. So that Silesian noodles would not have any lumps, I always rub the potatoes through a strainer. It may extend the preparation time, but I am sure that they will come out velvety. How to make good Silesian noodles? Remember about the right proportions of the ingredients, adding butter and proper cooking of prepared balls. Below I place my proven Recipe for Silesian noodles.
Silesian noodles – Recipe step by step
Ingredients:
- a kilo of cooked potatoes,
- tablespoon of butter 82%,
- 200 grams of potato flour,
- medium egg,
- Half a teaspoon of salt (for boiling boiling water).
Method of performance:
Peel the potatoes, rinse thoroughly and cook until tender in salted boiling water. Add a tablespoon of butter to strained hot potatoes (it will start to dissolve). Whip on purée. Then wipe the potatoes on a strainer to make a smooth mass. Align her in a bowl and set aside to cool slightly (I better make it when it is still warm, but not hot).
Divide the mass into four parts – put one on top of the others. In place of the hole formed, pour in the flour (it should fill the cavity). Pick up the egg and make the whole with your hands well (all ingredients must connect to each other). When the dough begins to peel off the pot, put it to the board and knead for a while to make it to elastic.
Form the ready dough in a roll (with a diameter of about 5 cm) and cut into small pieces (about 2.5 cm wide). Prepare a ball from each – remember to make a small cavity in the middle. Cook in salted boiling water at medium power of the burner (so that the foam does not appear, do not boil) – throw noodles in batches, not all at once. After flowing down the balls to the surface, cook them for about 3 minutes (not too long, so that they do not soften too much). Fleat and move to a wide plate. Eat immediately after preparation.
If you want to freeze prepared Silesian noodles, cool them and arrange them at intervals on a tray. Put in the freezer for about 1-2 hours, then pull out and transfer to a container or string bag designed for contact with food. Mark the date when they were prepared. You can eat them up to 3-4 months after freezing.
Source: NowowoPuje.pl, Tiktok @bartoszkopica
