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Kluski Saskie (Saxon Dumplings) with Saxon Silk Seasoning


  • 2 pounds potatoes, peeled and cubed

  • 1 cup potato starch (or all-purpose flour)

  • 1 large egg

  • 1 teaspoon salt

  • 2 tablespoons Saxon Silk seasoning


  1. Cook the Potatoes: Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain well and let them cool slightly.

  2. Prepare the Potato Mixture: Mash the potatoes until smooth. You can also use a potato ricer for a finer texture. In a large mixing bowl, combine the mashed potatoes, potato starch (or flour), egg, salt, and Saxon Silk seasoning. Mix thoroughly until a smooth dough forms.

  3. Shape the Dumplings: Take a small portion of the dough (about the size of a walnut) and roll it into a ball. Flatten it slightly and make an indentation in the center with your thumb. Repeat with the remaining dough.

  4. Cook the Dumplings: Bring a large pot of salted water to a boil. Reduce the heat to a gentle simmer. Carefully drop the dumplings into the simmering water in batches. Cook until they float to the surface, then continue to cook for an additional 2-3 minutes. Remove the dumplings with a slotted spoon and drain well.

  5. Serve: Serve the kluski saskie hot, drizzled with melted butter or gravy. They make an excellent side dish for meats and stews.

  6. Notes: The Saxon Silk seasoning will add a robust and aromatic flavor to the dumplings, with the garlic, onion, and sage providing a savory depth. These dumplings can be paired with a variety of dishes, such as roasted meats, and stews, or even enjoyed on their own with a dollop of sour cream.

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