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Silesian dumplings
Silesian dumplings (,〔 ,〔 Silesian German: ''schläsche Kließla'', Klöße, (ポーランド語:kluski śląskie)) are potato dumplings with a small depression in the center. They are very popular in Silesia and in neighboring regions. Also called ''białe kluski'' ("white dumplings/noodles").
== Preparation ==
The dough for white dumplings is made of boiled〔 and then mashed potatoes (moderately cooled, but still warm), potato flour and a little bit of salt. The ratio of potatoes and flour is about 3:1 or 4:1. In some recipes, a whole egg may be added to the dough〔〔Rose Petal Jam - Recipes and Stories from a Summer in Poland by Beata Zatorska and Simon Target, published by Tabula Books April 2011 ()〕 (this helps shaping if the mashed potatoes cooled too much and the shaping becomes problematic).
There are two methods of forming the dumplings. The first one is by slicing them up with a knife from the dough rolls. The other way is to just hand roll them from the dough and flatten. Finally, the depression is made with a thumb.〔
The dumplings are cooked by inserting into boiling salty water in a large pot until they float to the top. If a larger number of dumplings is prepared, then the cooking must be done in batches (so that the dumpling do not glue together).
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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