Modern Silesian Dumplings with Creamy Mushroom Sauce, Bacon Powder, and Dill Oil - photo 1
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Modern Silesian Dumplings with Creamy Mushroom Sauce, Bacon Powder, and Dill Oil

Pikantne Main Dishes European cuisine Dishes for Special Occasions 100 min Medium 1 wyświetleń ~42.18 PLN - (0)
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Description

Here is a deconstruction and modernization of an absolute classic of Polish cuisine – Silesian dumplings. Traditional, delicate, and soft potato dumplings that in this version gain a completely new dimension of flavor and elegance. Instead of a heavy gravy, we serve them with a velvety, deeply aromatic sauce made from forest mushrooms that envelops each dumpling. The element of surprise is the innovative powder made from crispy, smoked bacon – it adds intense saltiness, smoky aroma, and an extraordinary texture that contrasts with the softness of the dumplings. The dish is crowned with an intensely green, fresh dill oil that cuts through the creaminess, adds an herbal note, and makes the dish look like it’s from a fine dining restaurant. This dish is a tribute to tradition, but served in a way that will delight contemporary palates and show that Polish cuisine can be light, surprising, and incredibly stylish.

Ingredients (15)

Servings:
4
  • Type C potatoes (starchy) 1000 g
  • Potato starch 250 g
  • Egg yolk 1.1 szt.
  • Boczek wędzony parzony 100 g
  • Dried porcini mushrooms 20 g
  • Fresh mushrooms (e.g. chanterelles, porcini, oyster mushrooms) 300 g
  • Shallot onion 4 szt.
  • Garlic 2 ząbki
  • Masło 82% 30 g
  • 30% cream 200 ml
  • Fresh dill 1 pęczek
  • refined rapeseed oil 100 ml
  • 🌿 Przyprawy
  • Salt 8 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Walnuts 30 g
💰 Szacowany koszt dania: ~42.18 PLN (10.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dill Oil

1

Start by preparing the oil so it has time to infuse with flavor. In a small pot, bring water to a boil. In a separate bowl, pour very cold water with ice. Drop a bunch of dill into the boiling water for 15 seconds – this is the blanching process that will preserve the beautiful green color. Immediately after removing it with a slotted spoon, transfer the dill to the ice-cold water for 30 seconds to stop the cooking process. Thoroughly dry the dill on a paper towel – the less water, the better the oil.

Ingredients: Fresh dill
Use a tall and narrow blending container (e.g., a cup that comes with an immersion blender). Thoroughly drying the dill is crucial to ensure the oil is not cloudy and has a longer shelf life.
2

Transfer the blanched and dried dill to a blender container. Add canola oil and a pinch of salt. Blend on high speed for about 2-3 minutes until you achieve a smooth, intensely green liquid. Pour the oil through a very fine sieve lined with cheesecloth or a coffee filter into a clean jar. Set aside.

Ingredients: Fresh dill, refined rapeseed oil, Salt
Don't skip the filtering! This will ensure the oil is clear and silky. A hand blender (immersion blender) works perfectly here. The leftover dill from the strainer can be added to the cottage cheese.

Bacon Powder

3

Heat a large, dry skillet over medium heat. Arrange the bacon slices side by side, making sure they do not touch. Cook slowly for 10-15 minutes, turning regularly, until the bacon is very crispy and dark golden brown. Be careful not to burn it. Transfer the finished, crispy slices to a plate lined with paper towels to drain excess fat. Leave to cool completely - it will become even crispier.

Ingredients: Boczek wędzony parzony
The best choice is a pan with a thick bottom that distributes heat evenly. Patience is key – frying on too high heat will burn the bacon on the outside while leaving it soft on the inside.
4

When the bacon chips are completely cool and hard, transfer them to a mortar or a small blender/coffee grinder. Grind into a fine powder. If using a mortar, grind until you achieve the desired consistency. If using a blender, pulse briefly to avoid turning the bacon into a paste. Store in an airtight container until serving.

Ingredients: Boczek wędzony parzony
You can also place the bacon in a strong ziplock bag and crush it with a rolling pin. Keep the fat rendered from the bacon - it's an excellent base for frying onions for the mushroom sauce for added flavor.

Silesian Dumplings

5

Thoroughly wash the potatoes and cook them in their skins in salted water until soft, about 20-25 minutes. Check with a fork to see if they are ready - it should go in easily. Drain them and let them cool slightly, then peel while they are still warm. Once completely cooled, pass the potatoes through a potato ricer or grind them in a meat grinder until smooth.

Ingredients: Type C potatoes (starchy), Salt
Cooking potatoes in their skins prevents excessive water absorption, which is crucial for the consistency of the dumplings. Using a potato ricer is the best method – it will make the mixture perfectly fluffy and lump-free. Do not use a blender, as it will turn the potatoes into a sticky mass!
6

Transfer the potato mixture to a large bowl and smooth the surface. Divide the mixture with a knife into four equal parts (like a cake). Remove one quarter of the potatoes and set it aside (you can place it on top of the remaining potatoes). In the empty space, pour in the potato starch, filling it to the brim. Add back the set-aside potatoes, the egg yolk, and a pinch of salt. Now quickly, but gently, knead all the ingredients with your hands, just until combined into a smooth, elastic dough.

Ingredients: Potato starch, Egg yolk, Salt
This is a traditional and reliable method for perfect proportions. Do not knead the dough for too long! One or two minutes is enough. Kneading for too long will make the dough thin and sticky, and the dumplings tough.
7

From the prepared dough, tear off small portions and shape them into balls the size of a walnut (about 3-4 cm in diameter) in your hands. Slightly flatten each ball, then use your index finger to make a characteristic indentation in the center, creating a 'hole'. Place the finished dumplings on a board or countertop lightly dusted with potato starch to prevent sticking.

The hole in the dumpling is not just a decoration! It's a practical solution that allows the dumplings to cook evenly, and after cooking, it perfectly collects the sauce.

Creamy Mushroom Sauce

8

Soak the dried mushrooms in 200 ml of boiling water and let them sit for 20-30 minutes to soften. Meanwhile, prepare the rest of the ingredients. Clean the fresh mushrooms with a brush or a damp cloth (do not wash under running water, as they will soak up water) and cut them into smaller pieces. Peel and finely chop the shallot and garlic.

Ingredients: Dried porcini mushrooms, Fresh mushrooms (e.g. chanterelles, porcini, oyster mushrooms), Shallot onion, Garlic
Don't pour out the water from soaking the mushrooms! It is the essence of flavor that you will add later to the sauce. Strain it through a fine sieve to remove any possible sand.
9

In a large skillet, heat the butter (you can add a bit of bacon fat). Add the chopped shallot and sauté over medium heat for 3-4 minutes until it becomes translucent and soft. Add the garlic and sauté for another minute until it releases its aroma. Increase the heat, add the fresh mushrooms, and sauté until they are browned and the water evaporates. Add the soaked and chopped dried mushrooms. Season everything with salt and pepper, pour in the mushroom soaking water, and cook for 5 minutes.

Ingredients: Masło 82%, Shallot onion, Garlic, Fresh mushrooms (e.g. chanterelles, porcini, oyster mushrooms), Dried porcini mushrooms, Salt, Pieprz czarny świeżo mielony
Frying mushrooms over higher heat will make them brown nicely instead of stewing in their own juices. Remember not to burn the garlic, as it will become bitter.
10

Reduce the heat under the pan to the minimum. Slowly pour in the 30% cream, constantly stirring to combine it with the sauce. Gently heat for 2-3 minutes until the sauce thickens slightly. Do not bring to a boil to prevent the cream from curdling. Taste and season with salt and pepper if necessary. The sauce is ready.

Ingredients: 30% cream
If you want the sauce to be perfectly smooth, you can blend half of it and combine it with the rest. This will give it a velvety consistency while still keeping the pieces of mushrooms.

Final Cooking and Serving

11

In a large, wide pot, bring a large amount of salted water to a boil (about 1 teaspoon of salt per liter of water). When the water starts to boil vigorously, reduce the heat so that it only gently 'bubbles'. Carefully add the dumplings in batches to the water, one by one. Gently stir with a wooden spoon to prevent them from sticking to the bottom. Cook for about 2-3 minutes from the moment they float to the surface. Remove them with a slotted spoon.

Ingredients: Salt
Cook the dumplings in 'calm' water, not in a vigorous boil, as they may fall apart. Do not add too many dumplings at once, as they will lower the water temperature and stick together.
12

On deep plates, place a portion of hot dumplings. Generously drizzle them with creamy mushroom sauce, ensuring the sauce fills the indentations in the dumplings. Sprinkle the entire dish generously with prepared bacon powder. Drizzle the dish with a few drops of intensely green dill oil. Additionally, if using, sprinkle the dish with toasted and chopped walnuts. Serve immediately.

Ingredients: Walnuts
Take care of the presentation. Use deep plates in a 'pasta bowl' style. Add dill oil in small dots, creating green 'spots' on the surface of the sauce. This dish is a feast for the eyes and the palate!

Fun Fact

💡

The traditional method of measuring starch for Silesian dumplings (removing 1/4 of the potatoes and replacing it with starch) is passed down from generation to generation in Silesia. It guarantees the perfect ratio and consistency of the dumplings regardless of the type of potatoes used.

Best for

Elegancki obiad niedzielny Kolacja dla gości Danie na specjalne okazje Kiedy chcesz zaimponować kulinarnie

Tips

🍽️ Serving

Serve the dish in deep, wide plates, preferably in a solid, dark color that beautifully highlights the green of the oil and the light color of the sauce. Before serving, you can garnish the plate with a sprig of fresh thyme or dill. A light white wine, such as a dry Riesling, pairs well with the dish.

🥡 Storage

Raw dumplings can be frozen - arrange them on a tray so they do not touch, and after freezing, transfer them to a bag. Cook the frozen dumplings by dropping them into boiling water (do not thaw beforehand), extending the cooking time by 2-3 minutes. Mushroom sauce can be stored in the refrigerator for up to 3 days. Bacon powder and dill oil should be kept in airtight jars in the refrigerator for up to a week.

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