Śląskie kluski z masłem (Drukuj)
Delikatne kluski z ziemniaków podawane z bogatym, aromatycznym sosem maślowym - klasyczne danie kuchni śląskiej.
# Składniki:
→ Potatoes
01 -
1 kg potatoes, peeled and cut into chunks
→ Flour
02 -
200 g all-purpose flour
→ Eggs
03 -
1 large egg
→ Butter
04 -
100 g unsalted butter
→ Seasoning
05 -
Salt, to taste
06 -
Pepper, to taste
# Kroki wykonania:
01 -
Boil the potato chunks in salted water until tender, about 15-20 minutes. Drain and allow to cool slightly.
02 -
Pass the potatoes through a potato ricer or mash them until smooth.
03 -
In a large bowl, combine the riced potatoes, flour, egg, salt, and pepper. Mix until a smooth dough forms.
04 -
Roll the dough into small balls, about the size of a golf ball.
05 -
Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water. Once they float to the surface, cook for an additional 3-4 minutes.
06 -
While the dumplings are cooking, melt the butter in a small saucepan over medium heat until it begins to foam.
07 -
Remove the dumplings with a slotted spoon and let them drain briefly. Serve hot, drizzled with the melted butter.
# Uwagi:
01 -
For added flavor, consider sautéing some chopped onions in the butter before drizzling it over the dumplings.
02 -
Pair with a light salad or steamed vegetables for a complete meal.