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The dish consisting of the dumplings, fried beef rouladen with rich gravy, and boiled red cabbage is an invariable component of the dinner served on Sundays or feast days in many traditional Silesian families. [5] This dinner is frequently considered a canonical part of Silesian culture, [6] and often tied to coal mining culture as well. [5]
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. Kluski czarne ("black dumplings"), also known as kluski żelazne ...
Silesian cuisine. Rouladen. Poppy seed cake. Schlesisches Himmelreich. Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. [1] The cuisine is particularly renowned for its poppy seed and knödel dishes.
Potatoes, flour, potato starch. Media: Kluski czarne. 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.
Poland. Serving temperature. Hot. Main ingredients. Yeast dough. Media: Pampuchy. Pampuchy ([pampuxɨ] ⓘ; see alternative names) are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine. A cooked pampuch (sing.) has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency.
Kartoflanka – potato soup [1] Kiszczonka – traditional dish from Greater Poland, consists of black pudding, flour, milk and spices. Krupnik – barley soup with chicken, beef, carrots or vegetable broth. Kwaśnica – traditional sauerkraut soup, eaten in the south of Poland. Rosół – chicken noodle soup.
Typical Upper Silesian dishes are consumed here, as well as dishes that are also present in Lesser Poland and Greater Poland at the same time. In the second half of the twentieth century, dishes from the Polish borderland cuisine (potato pancakes, dumplings with cheese, red borscht, bigos) gained popularity in Upper Silesia.
Slavic cuisine. Czech cuisine. German cuisine by region. Commons category link is on Wikidata.