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Kluski slaskie (Silesian dumplings) served with pork stew in a white plate.
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5 from 1 vote

Kluski Śląskie (Silesian Dumplings)

Kluski Śląskie (Silesian Dumplings) are traditional Polish dumplings that come from the Silesia region but are also very popular all over Poland. They are usually served with some kind of meat and gravy or mushroom sauce. They are made with just cooked mashed potatoes and potato starch (sometimes an egg). They are easy to make and kids love them!
Course Side Dish
Cuisine polish
Diet Vegetarian
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 23 kluski
Calories 251kcal
Author Aleksandra


  • 1 1/2 lbs (680g) starchy potatoes
  • about 3.5 oz (100g) potato starch see the instructions
  • 1 1/2 tablespoons (22g) soft butter
  • 1 1/4 teaspoons fine sea salt or to taste
  • 1/4 teaspoon ground black pepper or to taste, you can omit adding pepper


  • Peel and cook the potatoes until soft.
  • Mash the potatoes (preferably with a potato ricer) and add to a large bowl.
  • Press the potatoes into an even layer and divide them with a knife into 4 equal parts. Take out one part and add the potato starch in the place of the removed potatoes. Add the potatoes back to the bowl along with soft butter.
  • Season with salt and pepper and knead a smooth dough.
  • Shape balls from the dough in the size of a walnut. Flatten each ball and place on a wooden board / baking sheet.
  • Using the end of a wooden spoon, make an indentation in the middle of each flattened ball.
  • In the meantime, bring a large pot of salted water to a boil, lower the heat to a gentle simmer.
  • Cook 8-10 kluski at a time, stir them with a wooden spoon after adding them to the pot to prevent them from sticking to the bottom.
  • When kluski float to the surface, cook them for 3 minutes then remove them from the pot with a slotted spoon. Repeat with the remaining kluski.
  • Enjoy!


  • If you have never eaten kluski slaskie you may be surprised with their texture. They should be soft and tender but they will be chewy and a little bit gummy at the same time. This is just how they are. Their texture resembles a bit the texture of the mochi dessert (but just slightly). This is caused by the potato starch.
  • The dough should be easy to work with. If the dough is dry or crumbly, add more butter. If it's sticky, add more potato starch.
  • The dough should not be crumbly. If the dough is crumbly, another reason could be that the potatoes are cold. If you're using leftover cooked potatoes, warm them up and the dough will be much easier to work with.
  • Make sure the water is not boiling rapidly, it should just gently simmer or your kluski will fall apart.
  • Do not use flour instead of potato starch. This would be a different recipe and you would make kopytka.
  • You can add 1 large egg instead of butter.
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!


Calories: 251kcal