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Silesian dumplings (Polish: kluski śląskie, [1] Silesian: gumiklyjzy, [1] German: Schlesische Kartoffelklöße, Silesian German: schläsche Kließla [citation needed]) are potato dumplings traditional to the wider Silesia region of Poland and Germany [citation needed]. They are also called białe kluski [1] [2] ("white dumplings").
Kluski śląskie ("Silesian dumplings") are round, flattened dumplings with the size ranging from 3 centimeters to 5 centimeters, made from mashed potatoes, potato flour, and eggs. Usually served with gravy, their distinctive feature is a small hole or dimple [1] in the middle.
Kotlet z piersi Kurczaka is a Polish variety of chicken cutlet coated with breadcrumbs. Kotlet z Indyka is a turkey cutlet coated with breadcrumbs, served with boiled potatoes and cabbage stew. Kurczak pieczony po wiejsku – Polish village style roasted chicken with onion, garlic and smoked bacon; Łosoś – salmon, often baked or boiled in a ...
Klöße are also large dumplings, steamed or boiled in hot water, made of dough from grated raw or mashed potatoes, eggs and flour. Similar semolina crack dumplings are made with semolina, egg and butter called Grießklößchen ( Austrian German : Grießnockerl ; Hungarian : grízgaluska ; Silesian : gumiklyjza ). [ 2 ]
This Chicago mainstay features traditional Polish foods done mouth-wateringly well, and in massive quantities. ... Feast on chicken, roast beef, ham, stuffing, mashed potatoes, noodles, corn ...
Knödel – Large round poached or boiled potato or bread dumplings, made without yeast; Kluski – Polish name for dumplings, noodles and pasta; Knedle – European dish of boiled dumplings; Knish – Ashkenazi Jewish baked or fried snack food; Knoephla – Dumpling often used in soup
Classic potato latkes are made from hand-grated potatoes fried in oil. The Hanukkah staple is said to have roots in an old Italian Jewish custom. The original latkes were made of deep-fried ricotta.
Kluski czarne or (black dumplings), also known as kluski polskie (Polish dumplings) or kluski żelazne (iron dumplings), are a variety of dumplings popular in Silesia.In addition to minced potatoes and flour, the dough contains also potato starch, which adds to its colour.