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Dimpled Silesian potato dumplings covered in mushroom gravy
Pan Gravy

Kluski śląskie with mushroom gravy

Prep 30 min Cook 20 min Total 50 min Servings 4

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Measure potato starch by volume of potato: what you scoop out of the bowl is what you replace. It gives the right chew every time.

Techniques in this recipe

Ingredients

Method

  1. 01

    Boil potatoes until tender, drain and rice. Cool completely and press flat in a bowl.

  2. 02

    Cut out one quarter of the potatoes, fill that hole with potato starch, and return the potatoes on top; this is the classic 3:1 ratio. Add egg and salt and knead into a smooth dough.

  3. 03

    Roll into 1-inch balls, flatten slightly and press a dimple in the center with your thumb.

  4. 04

    Boil in salted water in batches; after they float, cook 2 minutes more.

  5. 05

    For the gravy, cook onion in butter 6 minutes, add mushrooms and cook 10 minutes until browned. Stir in flour, then broth; simmer 5 minutes. Off heat stir in sour cream and parsley.

  6. 06

    Spoon gravy over dumplings.

Notes & swaps

  • Measure potato starch by volume of potato: what you scoop out of the bowl is what you replace. It gives the right chew every time.

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