It is a mandatory element of a family dinner in many homes. Especially when whole generations enjoy them on weekends. Tradition requires them to be firm, yet delicate and velvety. Unfortunately, it sometimes happens that instead, “rubbery” or disintegrating mush ends up on the platewhose taste cannot be saved even by the best sauce or .
That’s because not all Poles know the best trick for preparing Silesian dumplings, which is the 3:1 method. This method of kneading has been known for hundreds of years. So far, no better one has been found.
Preparation methodcooking Silesian dumplings 3:1 was already described in old cookbooks from the turn of the 19th and 20th centuries. It quickly gained popularity and is still considered the best solution.
What is it? It’s nothing complicated. Simply cook, drain and mash the potatoes. Put them into a bowl, level the surface and divide the potato mass into four equal parts using a knife into the so-called cross. Separate one of the parts from the rest and replace it with potato flour (exactly as much as the quarter).
This is how you will get the perfect proportions (3 parts of potatoes to 1 portion of potato flour). Silesian dumplings will be soft, elastic and will not fall apart during cooking, which often happens when cooks measure ingredients “by eye”. Add the reserved portion of potatoes, salt (and optionally also an egg), knead the dough.
Silesian dumplings are one of the quickest and simplest dishes of Silesian cuisine, and this is where their charm lies. When properly prepared, few people can resist their taste, and only a few cheap ingredients are enough to prepare them.
Ingredients for Silesian dumplings:
- potatoes – 1 kg (type C is the best)
- potato flour – 250 g (1/4 volume of potatoes)
- salt – a pinch
- – 1 piece (optional)
The addition of an egg is not obligatory, but it will make the Silesian dumplings even tastier and firmer.so the chance that they will fall apart during cooking will be reduced to a minimum.
After preparing smooth and elastic dough for Silesian dumplings using the 3:1 method (described above), you need to form characteristic balls the size of a walnut. Do this by rotating your hands, and then make a small indentation in the center of each of them with your finger.
Silesian dumplings must be the same size, otherwise they will not cook evenly. Once you’ve finished preparing them, throw the balls into salted water. Wait until they float to the surface and then keep them in the water for another 1.5 minutes. After this time, remove them with a slotted spoon.
