Silesian Potato Dumplings Recipes

SILESIAN POTATO DUMPLINGS

Steps:

• Mash or grind thoroughly drained potatoes. Transfer to a large bowl and mix with eggs and salt. Add as much of the 1 1/2 cups flour (or more) as necessary to make a roll-able dough. Put a large pot of salted water on to boil. Pinch off pieces of dough and roll between the palms to the size of a golf ball or to a 2-inch oblong. When you have 12 dumplings formed, drop them into the boiling water. When dumplings rise to the surface, boil an additional 5 minutes. Test to see if dumpling is done. Remove with slotted spoon to a colander. Repeat with remaining dumpling dough. Serve with the drippings of roasted meat or poultry, or serve with caramelized onions or fried bacon bits and drippings.

SILESIAN DUMPLINGS IN CARROT BROTH (KLUSKI SLASKIE) RECIPE - (3.5/5)

Steps:

• Heat oven to 375 degrees. Bake potatoes until cooked through and tender, about 1 hour. Set aside to cool slightly. When potatoes are cool enough to handle but still warm, halve and scoop out flesh. Run warm potato flesh through a potato ricer or sieve, then spread onto a baking sheet to cool slightly. Transfer potato mixture, along with yolks and 1 teaspoon kosher salt, to a bowl. Stir with a fork to incorporate. Sprinkle in potato starch, stirring until mixture just comes together. Turn mixture onto a work surface and press into a rough rectangle. Fold dough in half, then rotate a quarter turn and fold again. Repeat folding and turning two more times, taking care not to overwork, until dough is smooth and slightly sticky. Make Stock: Pulse dried mushrooms in a food processor until finely ground. Melt butter in a saucepan over medium heat. Add garlic, ground mushrooms and ¼ cup water, and cook, stirring frequently, until mixture is thick, soft and golden, about 15 minutes. Stir in ½ teaspoon pepper, 1 teaspoon kosher salt and lemon juice. Stir in carrot juice. Reduce heat to lowest setting to keep stock warm but not simmering. In a small bowl, combine sour cream and crushed fennel. Set aside. Toss fresh mushrooms with olive oil and a pinch each of kosher salt and black pepper. Spread on a baking sheet. Roast in oven until tender and crisp at edges, 10 minutes. Make Dumplings: Bring a large pot of salted water to a boil. Pull off tablespoon-sized pieces of dough and roll into balls. Press a dimple into center of each ball. Working in batches, carefully drop dumplings into boiling water. Cook until dumplings are tender and rise to surface, about 3 minutes, using a slotted spoon to transfer to a paper-towel lined plate as you go. To serve, arrange dumplings in a shallow bowl. Add roasted mushrooms, then ladle in carrot broth. Finish with a dollop of fennel sour cream, chopped dill and fennel fronds.

POTATO DUMPLINGS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
• Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

POTATO DUMPLING CASSEROLE

Steps:

• In a medium bowl, mix together the mashed potatoes, 1 cup flour, eggs, salt and pepper until well blended. Spoon into a clean plastic bag.
• Bring 5 quarts of water to a boil in a large pot. Adjust heat so that water boils very gently. Cut a small opening in the corner of the baggie, and squeeze out dumplings into the water, cutting with scissors at 1 inch intervals. Let the dumplings simmer uncovered until they float to the top. Remove with a slotted spoon, and place in a 2 quart baking dish. Keep warm.
• Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Saute onion in butter until tender. Blend in 2 tablespoons flour until smooth. Pour in cream and broth, and cook, stirring constantly until thickened. Remove from heat and stir in half of the Parmesan cheese and half of the Jarlsberg until smooth. Pour over the dumplings in the dish. Sprinkle remaining cheeses over the top.
• Bake uncovered for 45 minutes in the preheated oven, until the top is golden brown and sauce is bubbly.