Recipe for: Mini Silesian dumplings with butter and asparagus - photo 1
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Recipe for: Mini Silesian dumplings with butter and asparagus

Breakfasts for Kids Regional Cuisine of Poland 60 min Easy 6 wyświetleń ~16.41 PLN * - (0)
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Description

Delicate mini Silesian dumplings served with spring green asparagus and butter — a simple, homemade Silesian breakfast for children and the whole family. The dumplings have a characteristic indentation that holds the buttery notes and pieces of asparagus. The dish combines the mild texture of potato with the delicate, slightly nutty flavor of butter and the freshness of asparagus; optionally, you can add sorrel for a more pronounced acidity or cottage cheese as a creamy addition. Aesthetic, colorful, and easy to serve to the little ones — perfect for spring mornings.

Ingredients Used

Ingredients (9)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Potato starch 200 g
  • Chicken egg 1 szt. (~60 g)
  • Butter 70 g
  • Asparagus 400 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Cottage cheese 200 g
💰 Szacowany koszt dania: ~16.41 PLN (4.10 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the dumplings

1

Peel the potatoes and cut them into even pieces (about 3-4 cm). Place them in a large pot, cover with cold water so that the water covers them by about 2 cm, and add 1/2 teaspoon of salt (from the prepared 5 g). Bring to a boil over high heat, then reduce the heat to medium and cook for 18-22 minutes, until the potatoes are tender (pierce with a fork — it should go through the pieces smoothly).

Ingredients: Salt
Use a large pot (at least 3 l) with a lid. If the potato pieces are even, the cooking time will be uniform. Do not overcrowd the pot — the potatoes should have space to cook.
2

Drain the potatoes in a colander and set aside for 2-3 minutes to steam off. Transfer the hot potatoes to a clean cutting board or a wide bowl and immediately mash thoroughly with a potato masher or press through a ricer until there are no lumps. The mixture should be smooth and slightly moist — not dry.

Use a potato masher or a ricer. If the mixture is very hot, you can wait 5-8 minutes — it should be warm, not scalding. Avoid beating with a mixer — this will create a sticky mixture.
3

To the warm, mashed mixture, add the whole egg and the remaining salt (about 4 g). Mix with a spoon or spatula just until combined. Then gradually add the potato starch: sprinkle in 2-3 handfuls (about 50 g), mix, and only when the flour is absorbed, add more. Form a soft, but not sticky dough — it's best to stop adding starch when the mixture stops sticking to your hands and becomes smooth.

Ingredients: Potato starch, Salt
Use a large wooden spoon for mixing, and then your hands for kneading. If the dough is too sticky, add starch in increments of 10-20 g; if it's too dry, you can add a tablespoon of cold water. Do not knead for too long — 1-2 minutes by hand is enough.

Shaping

4

Cut pieces of dough the size of a walnut (about 18-25 g), roll them in your hands into small balls. Press each ball with your thumb to create a characteristic indentation (about 1 cm deep). Place the dumplings on a lightly dusted starch board, keeping some space between them.

Ingredients: Potato starch
Use a small spoon or kitchen scale if you want even portions. If the dough sticks to your hands, wet your hands with cold water or sprinkle them with a little starch.

Cooking

5

In a large pot, bring 2-2.5 liters of water to a boil with 1/2 teaspoon of salt. When the water is boiling vigorously, add the dumplings in batches (no more than 20-30 at a time, depending on the size of the pot). Once the dumplings float to the surface, cook for an additional 2-3 minutes to ensure the center is cooked through. Remove with a slotted spoon and place on a warm plate.

Ingredients: Salt, Potato starch
Use a wide pot (min. 3 l) and a slotted spoon. Cooking in too little water will cause the dumplings to stick together. If the dumplings fall apart, add a bit more starch to the remaining dough.

Asparagus and sauce

6

Prepare the asparagus: snap off the tough ends (bend each asparagus where it naturally breaks). If the stalks are thick, peel the lower part with a peeler. In a large pot, bring water to a boil, lightly salt it, and add the asparagus for 2-4 minutes (thin for 2 minutes, thicker for 3-4). After cooking, immediately transfer to a bowl of cold water (ice or very cold water) for 1 minute to stop the cooking process and preserve the color. Then dry.

Ingredients: asparagus, Salt
Use a long asparagus pot or a large pot — the asparagus should fit almost entirely. Chilling in ice-cold water gives a nice intense green color.
7

In a large skillet, heat half of the butter (about 30 g) over medium heat. Add the drained asparagus and sauté gently for 2 minutes, turning, until they are slightly glossy and fragrant. Reduce the heat, add the remaining butter (about 40 g) and 1-2 tablespoons of pasta cooking water (if available), and stir for 30 seconds until a light, milky sauce forms. Season minimally with pepper and possibly a pinch of salt (be careful for children).

Ingredients: Butter, asparagus, Black pepper
The best is a 24-28 cm frying pan with a non-stick coating. Be careful not to burn the butter — reduce the heat if it starts to foam and brown.

Serving

8

On warm plates, place a portion of mini dumplings (8-10 pieces per serving), drizzle them with hot butter with asparagus, and arrange a few asparagus spears next to or on top. If you are using cottage cheese — crumble it gently on top. For adults, you can serve fresh sorrel leaves on the side or chop them and mix into the butter just before serving.

Ingredients: Butter, asparagus, Cottage cheese, sorrel
Use flat, warm plates so the dumplings don't cool down too quickly. Additionally, you can add a bit of grated cheese or finely chopped dill for a pop of color.

Fun Fact

💡

Silesian dumplings have a characteristic indentation that traditionally serves to catch the sauce — a practical solution from the home kitchen of Silesia.

Best for

wiosenne śniadanie rodzinne śniadanie posiłek dla dzieci

Tips

🍽️ Serving

Serve immediately after preparation, while the dumplings are still warm. For children, serve without freshly ground pepper or sorrel. You can add a bit of melted butter with a little cooking water from the dumplings to make the sauce milder and less greasy.

🥡 Storage

Best consumed immediately. If there are leftover dumplings, store them in the refrigerator for up to 24 hours in an airtight container. To reheat: gently sauté in butter or heat in a pot with a tablespoon of water for 2-3 minutes; do not boil again for long, as they will lose their elasticity.

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