Silesian Potato Dumplings | Schlesische Kartoffelklöße



20 minutes


35 minutes

Nutrition Information

Servings: 4

Calories per serving: 261 kcal

Calories per 100g: 149 kcal


500g Soft Cooking Potatoes

150g Potato Starch

1 Egg

Salt to taste


Wash and peel the potatoes, before boiling them until soft, about 25 minutes. Drain the potatoes and mash them until there are no lumps. Flatten the mashed potatoes in the pot so the surface is smooth and even, then make a cross on the surface to split them into even quarters. Take out the mixture from one of the quarters and put the potatoes from this part on top of the other 3 quarters, this does not need to be neat. Make sure the mashed potatoes are cooled to luke warm before filling the emptied out quarter with the potato starch. Then add the egg and a dash of salt and mix everything together with your hands until a dough comes together that can be easily rolled in your hands. If the dough is still too wet, add a little more potato starch. Roll the dough into golf ball sized balls and flatten them slightly.

Cook the dumpling in simmering water for 10 minutes or until soft in the middle.


Serve for example with duck, german red cabbage and gravy. The serving options are endless, however, never forget the gravy!


Store (un)cooked in the fridge for up to 3 days in an airtight container. If you have leftover cooked dumplings, they are great prepared like roasted potatoes and ideally served with gravy.


Serving Suggestion:
with red cabbage and beef roulades.

* These ingredient measurements are an approximation, we usually don’t use a scale for this recipe, so you may need to adjust the amounts, especially of the potato starch, according to the texture of your mixture.

We used red cabbage from a jar in the serving suggestion picture. The jared cabbage can be quite sour, so I enjoy it with some grated apple mixed through.