Dinner Party · Polish
Kluski Slaskie
Soft Silesian potato dumplings featuring a characteristic thumbprint designed to hold plenty of sauce.
Why This Works
The unique ratio of potato to potato starch ensures a chewy, bouncy texture that is distinct from standard gnocchi.
The Upgrade
Serve with a rich brown mushroom gravy to fill the center divot.
Chef's Secret
Michelin TechniqueThe 'four quarters' rule is essential—if the potato doesn't feel like it has enough starch, always add by the tablespoon, never by the cup.
Ingredients
Total time including resting: 45 min
Directions
Divide the riced potatoes into four equal quarters; remove one quarter.
5 minFill the empty space with potato starch, then return the potato to the pile.
2 minAdd the egg and salt, then knead into a smooth, elastic dough.
5 minForm small golf-ball sized rounds and press your thumb into the center to create the dimple.
8 minBring a large pot of salted water to a gentle boil.
10 minDrop dumplings into the water; once they rise to the top, boil for a moment longer.
5 minRemove with a slotted spoon.
10 minWine Pairing
Chardonnay
White Wine
The BottleLouis Jadot Chablis
Potato dumplings need a wine with a medium body and clean finish. Chablis provides an elegant, stony minerality that won't overwhelm the comfort of the starch.
Nutrition per Serving
240
calories
4g
protein
52g
carbs
1g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Beets
Glaze roasted beet wedges with a little balsamic vinegar to add an earthy sweetness alongside the potato dumplings.
Ingredients
Directions
Preheat your oven to 425°F.
Toss beet wedges with olive oil, salt, and pepper on a heavy-gauge baking sheet.
Roast for 15 to 18 minutes, turning once, until tender and caramelized at the edges.
Whisk the balsamic vinegar and honey together in a small bowl.
Drizzle the glaze over the hot beets, tossing gently to coat evenly.
Garnish with fresh thyme and serve immediately alongside the warm potato dumplings.
Side Dish
Braised Pork Neck
Prepare a simple slow-cooked pork roast to provide a hearty protein that pairs perfectly with the starchy dumplings.
Ingredients
Directions
Season pork medallions generously with salt and pepper.
Heat oil in a heavy-bottomed skillet over high heat; sear pork until deeply browned on both sides, then remove.
Add garlic and thyme to the pan, stirring for 30 seconds until fragrant.
Deglaze with wine, scraping up the fond, then add beef stock and reduce by half.
Return pork to the pan, cover, and simmer over low heat for 12 minutes until tender.
Remove pork, whisk butter into the remaining pan juices to emulsify, and spoon over the meat before serving.
Member Reviews
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Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.