- Yield: 4 servings
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 130
- Carbohydrate Content: 17g
- Cholesterol Content: <5mg
- Fat Content: 7g
- Fiber Content: 3g
- Protein Content: 5g
- Saturated Fat Content: 1.5g
- Sodium Content: 690mg
- Sugar Content: 8g
Silesian Dumplings with Spinach
Silesian dumplings are potato dumplings with a small depression in the centre. They are very popular in Silesia and in neighbouring regions - Czech Republic and Germany. They are typically served as a side dish with the drippings of a roast goose or pork roast. Often served as the main course with fried beef rouladen with rich gravy or with caramelized onions or bacon bits.
This is my version of silesian dumplings with spinach and sun-dried tomatoes. Enjoy!
- potatoes - 1kg
- potato starch - 130g
- sea salt - 2 tablespoons
- olive oil - 3 teaspoons
- fresh spinach - 150g
- sun-dried tomatoes - 6
- Parmigiano Reggiano - for garnish (shaved)
- Wash and peel the potatoes. Fill the pot with cold salted water, add the potatoes. Cover the pot with a lid and bring water to boil, then cook for around 20 minutes on medium-high heat. Check potatoes for softness with a knife or a fork. If it goes through easy – they are done.
- Drain the potatoes and using potato ricer, press potatoes into large bowl. Set them aside to cool to room temperature.
- Divide the mash into four equal parts and remove ¼ of them and set aside. Fill the empty space with an equal amount of potato starch level with the neighbouring potatoes. Now add remaining potatoes.
- Knead the potato mixture briefly with your hands. Form a ball from a heaped table spoon full of the dough. Press the ball flat to be a thick disc and make a small dent on the top with your little finger.
- Boil water in a large pot, add one tablespoon of salt.
- Put dumplings into boiling water, cook them for 2-3 minutes, until they float on the top. Drain in colander.
- Heat the olive oil in a medium saucepan over medium heat. Add the spinach and sun-dried tomatoes. Cook for 5 minutes, until soft but not coloured. Add cooked silesian dumplings and cook for 5 minutes. Serve hot with shaved Parmigiano Reggiano.