Silesian dumplings with porcini mushroom sauce - photo 1
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Silesian dumplings with porcini mushroom sauce

Regional Cuisine of Poland Main Dishes 60 min Medium 28 wyświetleń ~19.68 PLN * - (0)
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Description

Silesian dumplings with porcini sauce are a classic, hearty dish of Polish cuisine with a distinct regional character from Silesia, enriched with an aromatic porcini sauce. The dumplings are delicate, slightly elastic due to the use of potato starch, and have a characteristic indentation that collects the sauce. The porcini sauce is creamy, earthy, and smells of the forest — it pairs perfectly with young potatoes and butter. This dish is great as a main meal for a family dinner, served with a sprinkle of fresh parsley and a seasonal salad of spring vegetables. Visually, the contrast of the white dumplings and the dark, thick mushroom sauce looks both elegant and rustic.

Ingredients Used

Ingredients (13)

Servings:
4
  • Potatoes 6.7 szt. (~1000 g)
  • Potato flour 200 g
  • Chicken egg 1 szt. (~60 g)
  • Porcini mushroom 300 g
  • Onion 1 szt. (~150 g)
  • Butter 50 g
  • 18% cream 200 ml
  • Chicken broth 250 ml
  • Wheat flour 15 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Thyme 30 g
  • Parsley 0.7 pęczek (~20 g)
💰 Szacowany koszt dania: ~19.68 PLN (4.92 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Noodles

1

Prepare the potatoes. Peel the potatoes thinly with a peeler and immediately place them in a pot of cold water to prevent them from darkening. Cover with water so that it is about 1–2 cm above the potatoes. Add 5 g of salt (about half of the salt portion from the list). Place the pot over high heat and bring to a boil, then reduce the heat and cook for 20–25 minutes until the potatoes are soft – you can check this by inserting a knife: the knife should go in smoothly without resistance.

Ingredients: Salt
Use a wide pot with a capacity of at least 3 l so that the potatoes have enough space and cook evenly. Do not salt the water too early—it's better to season later.
2

Drain the potatoes thoroughly and steam them for 1–2 minutes in a pot without a lid. Then, mash the potatoes with a potato ricer or a masher while they are still hot — press the ricer a few times until there are no large lumps. Transfer the hot, mashed potatoes to a countertop or a large, cool bowl, spread them out in an even layer, and wait for 10 minutes for the steam to escape — the mixture should be warm, not hot.

Use a potato ricer (it gives the smoothest consistency) or a masher (then beat longer). Important: the potatoes must be well drained; moist potatoes will result in a sticky mixture.
3

Add 200 g of potato flour and 60 g of egg (one egg) to the warm mixture. First, weigh 150 g of potato flour and gently mix it in with a fork in the center of the mixture to see how it absorbs the flour. Then, add the remaining flour one tablespoon at a time, kneading with your hand or a wooden spoon until you achieve a flexible, non-sticky dough. If the mixture is too dry and crumbly, add a tablespoon of warm water; if it sticks too much to your hands, sprinkle a little potato flour.

Ingredients: Potato flour
Use a large bowl and preferably kitchen gloves if the mixture is hot. If you don't have a scale, remember that 1 egg = 60 g. Don't knead too long — a few minutes is enough for the ingredients to combine.
4

Shaping the dumplings: divide the dough into 4 parts, roll each part into a log about 3 cm thick. Cut pieces weighing about 35–40 g (weighed: approx. 40 g each – for a 4-person serving you will get about 20 dumplings). Form a ball from each piece with your hands, then use your index finger to make a deep indentation (with your thumb or the end of a wooden spoon) – this is where the sauce will gather.

Ingredients: Potato flour
Use a kitchen scale, if you have one, to ensure the dumplings are even and cook uniformly. If the dough is sticky, lightly moisten your hands with cold water.
5

Cooking the dumplings: bring a large pot of water to a boil with 3 g of salt (we will season the sauce with the remaining salt). Drop the dumplings in batches, so as not to overcrowd the pot. Once they float to the surface, reduce the heat to medium-low and cook for 2–3 minutes from the moment they float; the dumplings are ready when they rise and become slightly springy. Remove with a slotted spoon to a plate or bowl, and wait a moment before serving.

Ingredients: Salt
The best is a wide slotted spoon (a spoon with holes) and a pot with a diameter of at least 24 cm, so the dumplings have enough space. Do not cook at too strong a boil, as the dumplings may fall apart.

Porcje: 4 Czas przygotowania: 15 minut Czas gotowania: 30 minut Składniki: - 300 g borowików - 1 cebula - 2 łyżki masła - 200 ml śmietany 30% - sól - pieprz - natka pietruszki do dekoracji Przygotowanie: 1. Borowiki oczyścić i pokroić w plasterki. 2. Cebulę drobno posiekać. 3. Na patelni rozgrzać masło, dodać cebulę i smażyć na złoty kolor. 4. Dodać borowiki i smażyć przez około 10 minut, aż zmiękną. 5. Wlać śmietanę, doprawić solą i pieprzem, gotować na małym ogniu przez 10 minut. 6. Podawać posypane natką pietruszki.

6

Prepare the ingredients for the sauce: clean the porcini mushrooms with a brush or a damp cloth, trim the tough ends, and slice the mushrooms into pieces about 3–4 mm thick. Peel the onion and chop it finely (mincing will help avoid large pieces in the sauce).

Ingredients: porcini mushroom, Onion
Do not wash the porcini mushrooms under running water (unless they are very dirty) – they will soak up water. Use a sharp knife for cutting the mushrooms and a cutting board with a groove for the juice.
7

In a 26–28 cm skillet, heat 30 g of butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until it becomes translucent and slightly golden. Add the slices of porcini mushrooms and fry without stirring for 2 minutes to allow the mushrooms to brown, then stir every 1–2 minutes for another 5–7 minutes until the liquid released by the mushrooms evaporates and they have an intense aroma.

Ingredients: Butter, Onion, porcini mushroom
Use a wide steel or cast iron skillet that allows for moisture to evaporate. Do not move the mushrooms too often at the beginning, as they won't have time to brown.
8

Make a roux: in a small pan, melt the remaining 20 g of butter, add 15 g of wheat flour and stir evenly for 1–2 minutes over low heat, until the flour starts to smell slightly nutty (be careful not to burn it). The roux should be light; this will be the base for thickening the sauce.

Ingredients: Butter, Wheat flour
Use a wooden spoon to stir the roux. If the flour starts to burn, remove it from the heat immediately.
9

Pour 250 ml of hot chicken broth over the sautéed mushrooms, stirring to collect all the browned bits from the pan. Then add the prepared roux, mixing vigorously to avoid lumps. Cook everything over low heat for 3–4 minutes, until the sauce thickens slightly.

Ingredients: Chicken broth, Wheat flour, Butter
The broth should be hot – cold broth will cool the pan and may cause the sauce to separate. Stir vigorously using a whisk when adding the roux.
10

Reduce the heat to very low and pour in 200 ml of 18% cream, stirring slowly. Season with salt (the remaining 3 g) and black pepper (2 pinches). Add fresh thyme leaves (optionally one sprig). Cook on very low heat for 4–6 minutes – the sauce should be creamy, slightly thick, and coat the mushrooms. Taste and adjust seasoning as desired.

Ingredients: 18% cream, Salt, Black pepper, Thyme, porcini mushroom
Do not allow to boil after adding the cream (strong boiling can cause curdling). Keep the temperature just below boiling.
11

If the sauce is too thin, take a teaspoon of the sauce into a bowl and mix it with a teaspoon of cornstarch until it dissolves without lumps. Pour the mixture back into the sauce, stir quickly, and cook for 1–2 minutes. If the sauce is too thick, add 1–2 tablespoons of boiling broth.

Ingredients: Potato flour, Chicken broth
Potato starch thickens easily – add it gradually. Use a small sieve if you want to strain the sauce for smoothness.

Serving

12

Heat the dumplings if they have cooled down: place a pot of salted water over a gentle boil and briefly heat the dumplings for 1–2 minutes, then drain. On a plate, place a portion of dumplings, generously drizzle with mushroom sauce, and sprinkle with freshly chopped parsley. Serve immediately so that the dumplings are warm and springy, and the sauce is creamy.

Ingredients: Parsley, 18% cream, Potato flour, porcini mushroom
Use deep plates for serving to prevent the sauce from spilling. Additionally, you can add a bit of freshly ground pepper for flavor.
13

Optional finishing: for a glossy glaze, melt 10 g of butter and drizzle it over the dumplings just before serving. Serve with a simple salad of young lettuce and a light vinaigrette or a tangy rhubarb compote as a flavor contrast.

Ingredients: Butter, Parsley
Additionally, you can add lemon juice to the sauce instead of part of the broth if you want to add some fresh acidity.

Fun Fact

💡

Silesian dumplings have a characteristic indentation that was originally used to collect meat and mushroom sauces served on Silesian tables. The indentation has become a hallmark of the dish.

Best for

rodzinny obiad niedzielny obiad sezonowe świętowanie z grzybami

Tips

🍽️ Serving

Serve the dumplings immediately after cooking with hot sauce. A slightly sour cucumber and dill salad or blanched green asparagus in season pairs well with the sauce. For a richer flavor, you can add a tablespoon of clarified butter to the sauce just before serving.

🥡 Storage

Store the dumplings and sauce separately in the refrigerator for up to 2 days in airtight containers. To reheat the dumplings, briefly immerse them in hot, non-boiling water (1–2 minutes). Heat the sauce over low heat, adding a bit of broth or cream to restore its creamy consistency; do not allow it to boil vigorously after adding the cream.

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