Authentic Polish gray potato dumplings {kluski szare} recipe
Hello my hungry friends,
Motivated by one of my readers this week, I’ve decided to finally publish this family recipe. I have not made it in a while and as soon as I started preparing it, I remembered why! It’s the dang hand shredder again!! LOL!! Not only it will take your knuckles off, it will also give you a good arm workout. But since cooking is my primary form of exercise AND I love dumplings, I decided to continue.
The Polish potato dumplings in question are know as gray dumplings kluski szare primarily due to their color. They are made out of raw potatoes, a bit of flour and an egg to bind things together. They turn gray during boiling and keep their ridged edges that will later soak up meat gravy or crisp up while being sautéed in butter. It is a simple side dish that fits into Poland’s motto of stretching ingredients and takes very little effort to make.
A few tips for perfect kluski szare:
– Choose the right potatoes: opt for floury (dry) potatoes for the best texture.
– Don’t overwork the dough: this keeps the dumplings tender.
Polish gray potato dumplings {kluski szare}
Ingredients
- 2 lbs / 1 kg of raw potatoes (or 2 cups of raw shredded potatoes)
- 1/2 c of all-purpose flour*
- 1 egg
- 1/4 tsp of salt
- Additionally / optional:
- Onion
- Bacon
Instructions
Peel potatoes and shred on the smallest side of a box shredder. Place shredded potatoes on a wire strainer and let the potatoes drain - you may use a spoon to help squeezing the liquid out. Drain for 10 minutes.
Transfer shredded potatoes into a bowl, add flour, egg and salt. Stir to combine. Batter should be quite thick.
Fill a medium pot with water, add a tablespoon of salt and start heating. Once the water starts boiling, using a teaspoon start dropping a teaspoon worth of batter into the water (dip the spoon in the water each time to release the batter). Do it in 2–3 batches. Gently stir the dumplings off the bottom of the pot. Once they float, boil for 3 minutes. Remove with a slotted spoon.
Sauté in butter, top with sautéed onion with bacon.
Notes
*more flour, if batter is too wet. If you notice that the dumplings are falling apart, add a couple of tablespoons of flour to the batter.
Polish gray potato dumplings Kluski szare are a comforting, delicious addition to any meal, and making them from scratch is a rewarding experience. You can serve them with just onions or with meat or vegetable sauces: check out a few suggestions here.
Do you remember ever eating it with your family?
If you try this recipe, I’d love to hear how it turns out! Share your thoughts in the comments below, and don’t forget to tag your culinary creations on social media. Happy cooking!
With love from Poland,
Anna.
Polish gray potato dumplings
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