kluski śląskie domowe ziemniaczane (Drukuj)
Tradycyjne kluski śląskie – delikatne, miękkie i świetnym dodatkiem do obfitych sosów lub dań mięsnych.
# Składniki:
→ Potatoes
01 -
1 kg peeled and quartered potatoes
→ Flour
02 -
200 g all-purpose flour
→ Eggs
03 -
1 large egg
→ Salt
04 -
1 tsp salt
→ Optional
05 -
1 tbsp potato starch
# Kroki wykonania:
01 -
Boil the peeled and quartered potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
02 -
Mash the potatoes until smooth and allow to cool completely.
03 -
In a large bowl, combine cooled mashed potatoes, flour, egg, and salt. Mix until a dough forms. Optionally, add potato starch for extra fluffiness.
04 -
On a floured surface, divide the dough into smaller portions and roll each into a log about 1.5 cm thick. Cut into 2 cm pieces and press a small indentation in the center of each with your thumb.
05 -
Bring a large pot of salted water to a boil. Cook the dumplings in batches until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.
06 -
Serve the dumplings immediately with your choice of sauce or toppings.
# Uwagi:
01 -
Serve with sautéed onions, gravy, or as a side to your favorite meat dishes.
02 -
For a variation, you can add herbs or spices to the dough.