Silesian dumplings are a true classic in Polish cuisine. Plump balls with a characteristic hole are suitable for serving with meat, goulash or roasts. They are most often served with red cabbage.
They are prepared from boiled potatoes, potato flour and salt – this is the real basis for their preparation, although sometimes the recipe is slightly changed. However, we are so used to eating them that few people wonder why they look this way. Does the characteristic recess serve a purpose?
Silesian dumplings have a very specific appearance – they are distinguished by their round, flattened shape and a depression in the middle. They are so characteristic that they are very easy to recognize.
Although many people think that the holes in the dumplings are only a decorative element, their meaning is much more practical. Thanks to them, the noodles cook evenly and quickly. There is no question of undercooked or overcooked interior. In addition, the cavity is intended to collect which makes the noodles taste better.
Silesian dumplings are a dish that is delicious and at the same time not too difficult to make. The basic ingredients are potatoes, potato flour and salt. It is also worth adding an egg, which will give the dumplings elasticity.
The potatoes should be peeled, boiled and, after draining, crushed with a press or ground in a food processor, getting rid of any larger pieces that could slightly spoil the taste of the finished dish. Place the prepared potatoes on a board or bowl, pat them down and set aside ¼ of them. In their place, pour potato flour and then cover it with potatoes again.
Add the egg and half a teaspoon of salt to the potatoes and flour. Mix everything thoroughly with your hands to make the mixture smooth. Boil salted water in a large pot and form the dumplings with your hands. We make balls the size of walnuts from the subsequent parts of the mass, and then use our index finger to make an indentation in each of them.
Put the ready dumplings into a pot of boiling water and cook over low heat for 10-12 minutes. Stir the pot from time to time so that they do not stick to the bottom.
