Silesian dumplings are a traditional Polish comfort food from the region I grew up in and one of my childhood favourites. Known for their soft, pillowy texture and simple ingredients, these dumplings are a testament to how humble foods can bring immense joy. Traditionally, we enjoyed them with braised red cabbage with apple and gravy sauce, which brought a hearty and flavorful balance to the meal. In this recipe, I take this classic dish and elevate it with a creative variation: a rich miso mushroom sauce that adds an umami-packed layer of flavour. The result is a fusion dish that’s hearty, flavourful, and absolutely delicious.
The Beauty of Silesian Dumplings
Silesian dumplings, or “kluski śląskie,” are made primarily from potatoes and potato starch, which gives them their characteristic softness. They are shaped into small, round dumplings with a thumbprint indentation, a unique feature that helps them cook evenly and hold sauces beautifully. While they are often made with eggs, I opted to use warm vegan butter in this recipe, which holds everything together perfectly and adds a rich flavour. These dumplings are incredibly versatile and can be served with a variety of accompaniments, from simple butter and herbs to rich gravies. For more inspiration, you can check my Instagram, where I share creative ways to serve them, like pairing them with pesto for a fresh and vibrant twist. In this recipe, they serve as the perfect base for an indulgent miso mushroom sauce.
Why Miso Mushroom Sauce?
Miso brings a deep, savoury flavour that complements the earthy notes of mushrooms perfectly. Combining miso with fresh thyme, soy sauce, and garlic creates a sauce that’s both rich and aromatic. Adding coconut milk ensures a creamy texture, and balances the flavours and consistency. The miso mushroom sauce not only enhances the dumplings but also brings a modern, global flair to this traditional dish. It’s a wonderful way to merge the familiar with the exotic, creating a meal that feels both comforting and adventurous.
A Step-by-Step Culinary Adventure
Preparing this dish may seem like a multi-step process, but each step is super straightforward and quick! The key to perfect Silesian dumplings is achieving the right dough consistency. The mashed potatoes must be smooth, and the addition of potato starch ensures a dough that’s easy to work with. Shaping the dumplings is a fun experience, and watching them float to the surface as they cook is always satisfying.
The miso mushroom sauce is equally simple to prepare. By mixing the miso, soy sauce, and water beforehand, you ensure that the flavours meld beautifully. Sautéing the garlic and mushrooms in rapeseed oil creates a fragrant base, while the addition of thyme elevates the sauce with herbal notes. Allowing the sauce to simmer ensures a rich, cohesive flavour that’s worth every minute.
Tips for Success
For the best results, use potato starch rather than substitutes like cornflour. While cornflour can work in a pinch, it may result in dumplings that are slightly denser and less pillowy. If you’re new to working with miso, opt for a white miso paste, as it’s milder and more versatile. Additionally, feel free to experiment with the sauce by adding other herbs or spices that you enjoy.
Silesian Dumplings with Miso Mushroom Sauce
Ingredients
For the Silesian Dumplings
- 1 kg potatoes cooked, cooled down and mashed
- 200 g potato starch
- 30 g warm vegan butter
- 3/4 tsp white pepper
- 1 tsp salt
For the Miso Mushroom Sauce
- 300 g chestnut baby button mushrooms
- 100 ml coconut oil
- 2 cloves garlic minced
- 1 tbsp white miso
- 1 tbsp soy sauce
- 2 tbsp rapeseed oil
- 1 tbsp fresh thyme
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mashed potatoes, potato starch, warm vegan butter, white pepper, and salt. Mix until you form a smooth dough.
- Divide the dough into equal portions and shape each into small, round dumplings. Use your thumb to press a small indentation in the center of each dumpling.
- Bring a large pot of salted water to a boil. Carefully drop the dumplings into the water, then reduce the heat to a gentle simmer. Cook until the dumplings float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
- In a small cup, mix the white miso, soy sauce, and 200 ml of water until well combined.
- Heat the oil in a large pan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the mushrooms to the pan and sauté until golden and softened, about 5-7 minutes.
- Add the fresh thyme and adjust seasoning with salt and pepper to taste. Allow the sauce to simmer for an additional 2-3 minutes to blend the flavours.
- Arrange the cooked dumplings on a serving plate and generously spoon the miso mushroom sauce over the top.
Notes
Perfect for Any Occasion
This dish is versatile enough to suit a variety of occasions. Whether you’re hosting a dinner party and want to impress your guests or simply craving a cosy meal at home, Silesian dumplings with miso mushroom sauce deliver. The fusion of Polish and international flavours makes it a conversation starter, while the comforting nature of the dish ensures it’s universally appealing.
I hope you give these Silesian dumplings with miso mushroom sauce a try. Enjoy, and don’t forget to share your creations with me—I’d love to see how you make it your own! If you have any questions or need tips along the way, feel free to reach out. I’m always here to help!
P.S. If you’re in the mood to explore more Polish dumpling recipes, these Baked Vegan Dumplings with Lentil and Mushroom are a fantastic choice.
Follow me on Instagram for more recipes!
Leave a Reply