Kluski śląskie
Photo: Mariuszjbie · CC BY-SA 4.0

History

Kluski śląskie date from Silesia's potato-cultivation roll-out in the 18th and 19th centuries. The thumb-hole indent is the test of a Silesian cook: it gives the dumpling a thinner centre that cooks evenly while holding gravy. The dish travelled across the Silesian diaspora and is now sold pre-made across Poland, though Wrocław's restaurant versions stay closest to the original hand-shaped form.

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★ 4.3 (307)
Warsaw

Guided tour · 3h 30m

Warsaw: Polish Food Tour

The Polish food tour is a great way to experience a must-try cuisine of this amazing country. A professional guide will teach you all there is to...

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Common allergens: Gluten

Make it at home

Yield 4Hands-on 40 minTotal 1 hrDifficulty Intermediate

Ingredients

  • 800g floury potatoes (Maris Piper or King Edward)
  • 150g potato starch (ziemniaczana mąka)
  • 1 large egg, beaten
  • 1 teaspoon fine sea salt

Method

  1. Boil the potatoes whole in salted water until tender, about 25 minutes. Drain and let cool for 10 minutes.
  2. Peel and rice the potatoes into a wide bowl. Press into a flat layer and divide into four equal quarters.
  3. Remove one quarter and replace its volume with potato starch. Add the salt and egg.
  4. Knead briefly to a smooth dough, do not overwork or the dumplings turn gluey.
  5. Roll teaspoon portions into 3cm balls. Press the centre of each with your thumb to make the signature indent.
  6. Drop into a wide pan of simmering salted water. Cook until they float plus 90 seconds, about 5 minutes.
  7. Lift out with a slotted spoon. Serve immediately with the gravy from a roast, or with brown butter.

Tip from the editors. Do not let the dough sit; it gets sticky. Shape directly after kneading and cook within 15 minutes.

Where to eat kluski śląskie

Kluski śląskie in Wrocław

Restauracja Wrocławska ★ 4.2

$$ SilesianStare Miasto

Restauracja Wrocławska's casual side: Silesian classics, pre-war Breslau menu drawn from Marek Krajewski novels, and the city's most reliable plate of rolada.

OrderRolada śląska with potato dumplings (kluski śląskie) and red cabbage, the canonical Silesian plate.

TipThe hekele (smoked-herring spread) starter is the deep-Silesian move many visitors miss.

Directions Book

BABA ★ 4.7

$$$$ Tasting 220-300 złFrench bistroChef Beata Śniechowska

BABA in Wrocław took a 2025 Michelin Bib Gourmand and reads more like a chef's table than a bistro: twenty seats, short menu, Beata Śniechowska front.

OrderThe chef's selection of five small plates, often the fifth course of the night.

Book4 weeks ahead

TipWednesday-Thursday slots are easier than weekends and the same kitchen runs both.

Directions Book

Młoda Polska bistro & pianino ★ 4.6

$$$ Modern PolishStare Miasto

Beata Śniechowska's Młoda Polska on Plac Solny in Wrocław. A bistro and bar with a live pianist most evenings and a kitchen rooted in Polish comfort food.

OrderThe leek croquette to start, the pork chop with potato puree to follow.

TipIf Saturday dinner is booked, the Sunday brunch service is the same kitchen at a fifth less per head.

Directions Book

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