Small, large, light, dark, round, oval – Polish cuisine is rich in dumplings,. Served with
scratchings or melted butter, they are a dish on their own. Often, dumplings replace potatoes and
groats and they are served as a side dish to meat or fish dishes. Sunday lunch is special meal for
Poles. Families gather around the Sunday table. Menus differ between regions, but in the
majority of places Sunday lunch was and still is associated with an aromatic poultry broth with
noodles made by mother and grandmother. In Silesia, Sunday lunch comprises kluski śląskie
(Silesian dumplings), rolada śląska (Silesian beef roll) and modra kapusta (red cabbage cooked
with apples, onions, seasoned with sugar, vinegar and salt).
750g (1 ½ lbs) potatoes
250g (½ lb) potato starch
1 small egg
Peel, boil and mash the potatoes (after cooling them) making sure that there are no lumps. Put in a bowl, add the potato starch, egg and salt. Knead well to avoid lumps. Bring a large pot of water to the boil and some salt. Divide the dough into 4 parts and form 4 logs. Cut into 2-5 cm (1inch) pieces. Form round balls and with your index finger make an indentation in the middle of each ball. Put in the boiled water. Allow them to boil for 1-3 minutes after they float to the top. Serve with bacon lardoons as a dish on it’s own or treat them as a perfect addition to other dishes.