recipe
Grandma's Silesian Potato Dumplings (Passover / vegan / gluten-free)
Matthias Wodka
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$1.00
These dumplings have been a main staple in my family long before my time and carry a lot of memories and conversations with them. A wonderful addition to Passover, these also hold their weight in a traditional German Sunday dinner. Don't feel too discouraged if you don't perfect them on the first try, the struggle is part of their story.
You Need
10–12 dumplings
How To
- Peel and boil the potatoes in salted water until soft. Drain, mash until smooth (no lumps).
- Place the mashed potatoes in a large bowl while still warm/hot. Add the salt, 120 g of potato starch, and 30 ml (2 tbsp) cold water to start. Mix (not over energetic) with your hands until a smooth, non-sticky dough forms. Add up to 30 g (1 oz) more starch or another 10–20 ml of water as needed, depending on how sticky the dough is. It should feel soft, moist, and pliable — but not sticky or wet.
- Roll dough into golf ball-sized dumplings (~5 cm diameter). Press a thumbprint dent in the center of each.
- Bring a large pot of salted water to a gentle simmer (not a rolling boil). Gently lower in the dumplings in batches. When they float to the top, turn the heat off, add 80 ml of cold water, and leave them in the water for 10 min. Remove with a slotted spoon. Pair well with gravy, red cabbage, and beef roulade
- Keep the fully-cooked dumplings uncut and covered in the fridge for 24 hours
- Slice them up (not too thin, about the diameter of a pen)
- Fry them in butter to a solid crisp. They will be crispy from the outside and delightfully chewy from the inside, a unique and special combination.
- Not traditional, but you can add a large egg, skip the water, and reduce the starch to about 100 g (3.5 oz). The result will be slightly different in texture, but they are easier to manage this way