Soft, homemade potato dumplings made the traditional family way

Some recipes don’t need changing. They’ve been passed down through generations because they simply work.

This is exactly how my mom taught me to make Silesian potato dumplings, and I’ve never felt the need to do them any differently.

No eggs. No complicated measurements. Just potatoes, potato starch, and a simple trick that’s been used in Silesian kitchens for years.

And yes… I don’t make the little hole in the middle. My mom never did, and honestly, I don’t think the dumplings miss it at all.

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Ingredients

This recipe makes about 100 dumplings.

• 3.5–4 kg starchy potatoes
• about 500 g potato starch (have a little extra ready because every batch of potatoes is different)
• salt to taste

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Instructions

Cook the Potatoes

Peel the potatoes and cook them in salted water until they are soft.

Drain well and mash them while they are still hot. I use a potato ricer because it makes the dumplings wonderfully smooth.

Allow the mashed potatoes to cool until they are warm but comfortable to handle.

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The Traditional Quarter Method

Place the mashed potatoes in a large bowl and smooth the top.

Imagine dividing them into four equal parts.

Remove one quarter of the potatoes.

Fill the empty space with potato starch until it reaches the same level as the remaining potatoes.

Return the potatoes you removed to the bowl.

Add a little salt and knead everything together until you have a soft, smooth dough.

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Adjust the Dough

Every batch of potatoes is different.

If the dough feels sticky, add a little more potato starch.

If it feels too firm or dry, add a small splash of water and knead again.

No eggs are needed. This recipe has never used them.

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Shape the Dumplings

Roll the dough into balls about the size of a walnut.

Many people press a hole into the middle of each dumpling.

I don’t.

My mom never did, and I still skip that step today. They cook perfectly without it.

Tip: Shape the dumplings while the dough is still warm. It’s much easier than waiting until it cools completely.

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Cook

Bring a large pot of salted water to a gentle boil.

Cook the dumplings in batches.

Once they float to the surface, cook them for another 2–3 minutes.

Remove them carefully with a slotted spoon.

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Serving Suggestions

Silesian potato dumplings are perfect with:

• beef roulades
• goulash
• roast beef
• pork roast
• mushroom sauce
• rich homemade gravy

Or keep it simple with melted butter and fried onions.

My favorite combination is Silesian potato dumplings served with beef roulades and braised red cabbage. It tastes like Sunday dinner at my family home.

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Storage

Store cooked dumplings in the refrigerator for up to 3 days.

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Freezing

These dumplings freeze beautifully.

Cook them first, rinse briefly with cold water, drain well, and freeze in portions.

Reheat them in gently simmering water or steam until hot.

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Recipe Tips

• Floury potatoes work best.
• Mash the potatoes while they are still hot.
• Don’t worry if you need more or less potato starch—every potato is different.
• Shape the dumplings while the dough is warm.
• Don’t overcrowd the pot.

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Frequently Asked Questions

Can I make them without eggs?

Yes! This traditional family recipe has never used eggs.

Why don’t you make the hole in the middle?

Many people do, but in my family we never have. The dumplings cook perfectly without it.

Can I freeze them?

Yes. They freeze very well after cooking.