Tuesday, May 23, 2017
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Silesian Noodles

Silesia (Slask) is a coal-mining region that has both Polish and German traditions. My husband, Jan, was born there. These noodles are a Silesian tradition and, interesingly enough, Silesian call them "Polish noodles" (kluski polskie). Try serving them with different meats and sauces, or as an individual dish covered with fried bacon bits.

Silesian noodles


  • Silesian noodles6 large potatoes, peeled
  • 1/2 cup potato starch or cornstarch
  • 1/2 cup all-purpose flour
  • 1 egg
  • 2 teaspoons salt

serves 4


1. Fill a large pot with water; add 1 teaspoon of salt and the potatoes. Bring to a boil, reduce the heat to medium, and cook until the potatoes are soft, 20-30 minutes.

2. Drain the potatoes thoroughly, and return them to the pot over medium heat to steam away excess water, 30 seconds.

3. Puree the potatoes thoroughly using a potato ricer or a food processor; the puree must be very smooth, no lumps! Mix the starch, flour and eggs into the puree.

4. Make the noodles: form the puree into 1 inch balls. Poke the indentation (a hole) into each ball

5. Bring the fresh pot of water with 1 teaspoon of salt to a boil. Add the noodles to a boiling water. Reduce the heat to medium and stir immediately to prevent the noodles from sticking to the bottom. After they float to the top, cook for 2 minutes, not more. Remove with the slotted spoon, and serve immediately.

Good luck!


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This is Brande from Uganda with a photo of Ela, my daughter.

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