Silesian dumplings

Polish, traditional noodles / dumplings that are characteristic of the Silesian region. They are on almost every Silesian table on Sunday along with roulade, sauce and red cabbage.

The characteristic shape, i.e. balls with a hole, means that we can take some of the sauce along with a soft, potato dumpling.


  • 1 kg of boiled potatoes
  • 200 g of potato flour or a little more
  • 1 egg
  • half a teaspoon of salt

Drain the boiled potatoes and mash them thoroughly with a press to a puree. Cool it down thoroughly.

Place the potatoes in a bowl and pat them together. Divide into four parts and take out 1/4 of the potatoes. Pour the potato flour into the free place. With this amount of flour, it will be approx. 1 glass.

Add the egg and the remaining potatoes, and season with salt. Knead into a smooth dough. If necessary, add some potato flour.

Make rolls and cut into equal parts to form a walnut-sized dumpling. We form a ball and use a finger to make a hole, a small recess in the center. Put the finished pieces on a cloth.

Boil water and salt in a pot.

Bring salted water to a boil in a large pot.

Place a portion of the formed dumplings in boiling water. After the noodles surface, wait for about three more minutes. Pick out all the noodles and place them on a wide plate or salad bowl. Cook all the dumplings in this way.

Remember to simmer the dumplings. Do not rush and cook hard, because they will not come out.

Enjoy your meal!

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