Kluski Śląskie (Silesian Dumplings) – Traditional Polish Potato Dumplings

Kluski Śląskie are soft, tender Polish potato dumplings known for their signature indentation in the center. Made with just a few simple ingredients—potatoes, potato starch, and egg—they have a smooth, slightly chewy texture that pairs perfectly with rich sauces and gravies.

 

Kluski Śląskie come from the Silesia (Śląsk) region in southern Poland, where they have been a staple of traditional home cooking for generations. They were created as a simple, economical dish using basic ingredients like potatoes and starch—foods that were widely available to working families.

Over time, these soft, round dumplings became a classic part of Sunday dinners and festive meals, typically served with roasted meat, gravy, and red cabbage. 

Today, kluski śląskie remain one of Poland’s most recognizable comfort foods, closely tied to Silesian culinary tradition.

Ingredients (Yield: about 20 dumplings)

- 500 g cooked potatoes

- 100 g potato starch (about ½ cup)

- ¼ tsp salt

Optional for serving

- butter, gravy, or fried onions

Instructions

1. Peel and cook or steam potatoes, drain well.

2. Mash or press the warm cooked potatoes through a potato ricer or grinder until smooth. Warm potatoes are easier to press than cold ones.

3. Place the mashed potatoes in a bowl and flatten the surface. Divide the potatoes visually into four parts.

4. Remove one quarter of the potatoes and fill that empty space with potato starch.

5. Return the removed potatoes to the bowl. 

6. Add salt and mix everything thoroughly with your hands until a smooth, soft, and pliable dough forms.

7. Take a small portion of dough and roll it into a ball about the size of a small walnut.

8. Press a small indentation in the center with your finger or the end of a wooden spoon.

Each dumpling should be about 4 cm wide and 2 cm thick.

9. Bring a large pot of salted water to a boil. Reduce the heat so the water simmers gently. 

10. Add the dumplings in batches.

11. When the dumplings float to the surface, cook them for about 3 more minutes.

12. Remove with a slotted spoon and place on a plate. Cook the remaining batches the same way.

13. Do not cook the dumplings over high heat, or they may foam and become too soft.

Do not cook them too long, or they may lose their shape.

14. Silesian dumplings are best served hot. They are traditionally topped with: meat gravy, melted butter, fried onions.

In Silesia they are often served with beef roulades and red cabbage, a classic Sunday meal.

Read More

Ramen Eggs - Ajitsuke Tamago

Ajitsuke Tamago, or ramen eggs, are soft-boiled eggs marinated in a savory-sweet sauce, making them a flavorful addition to ramen bowls or a delicious snack on their own.

The marinade is a balanced mixture of soy sauce, mirin, sake, and sometimes a bit of sugar. These ingredients come together to create a rich, umami-packed flavor.

Peeled eggs are soaked in the marinade for several hours or overnight, allowing the flavors to infuse while the whites take on a deep, golden-brown hue.

Ajitsuke Tamago is typically sliced in half to reveal the luscious yolk and served atop a steaming bowl of ramen. They’re also excellent as part of a bento box or enjoyed as a simple protein-packed snack.

These eggs are a must-try for ramen enthusiasts, adding depth and richness to every bite.

For the eggs:

-9 large eggs

- 60g mirin

- 120g regular soy sauce

- 60g dark soy sauce 

- 240g water (optional, for longer marinating times)

Optional spices:

- 1 tsp cayenne pepper

- 4 cloves garlic, peeled and smashed, or 2-inch piece of ginger, sliced

- 2 stars anise

Instructions

1. Boil the eggs

- Fill a large pot with water, ensuring it covers the eggs.

- Bring water to a boil over high heat. Lower heat to medium-high to keep a gentle boil (not rolling).

- Carefully lower each egg into the water using a spoon.

- Set a timer as follows:

 6 minutes – Set whites, runny yolks.

 6 ½ minutes – Set whites, jammy yolks (recommended).

 7 minutes – Set whites, slightly set yolks.

2. Cool and peel the eggs

- While the eggs cook, prepare an ice bath or a bowl of cold running water.

- Once done, transfer the eggs to the ice bath immediately and chill for 2–3 minutes.

- Gently tap the eggs on a hard surface and peel carefully.

3. Prepare the marinade

-  Combine the ingredients in a saucepan.

- Bring to a simmer and immediately remove from heat. Let it cool to room temperature.

4. Marinate the eggs

- Place peeled eggs in a single layer in a tall, airtight container.

- Pour the cooled marinade over the eggs, ensuring they are fully submerged.

- Marinate for at least 6 hours or overnight.

5. Store and serve

- Remove eggs from the marinade and transfer to a separate airtight container. Store in the refrigerator for up to 5 days.

- Save the marinade in a clean container for reuse within 3-4 weeks.

Read More

Korean Marinated Eggs - Mayak Gyeran

Korean marinated eggs, also known as "Mayak Gyeran" (마약계란), are a popular side dish or snack in Korean cuisine. "Mayak" means "drug" in Korean, and the name is a playful reference to how addictive these eggs are due to their delicious flavor. 

Typically, the eggs are cooked until the yolks are just set but still slightly soft (jammy eggs) and kept in a marinate.

The marinated eggs can be served as a side dish with rice, added to ramen, or enjoyed on their own.

These marinated eggs are known for their rich, umami flavor and the delightful combination of the soy-based marinade with the creamy texture of the yolk. They are often found in Korean households and can be a great addition to various meals.

Ingredients:

- 6 eggs

- 30g white vinegar

- 120ml soy sauce

- 120ml water

- 80g brown sugar or honey

- 4 garlic cloves, chopped

- 40g yellow onions, chopped

- 4 scallions, chopped: 

- 1 jalapeno, chopped (optional)

- 1 red chili, chopped (optional)

- 1-2 Thai chilis, chopped (optional, for extra heat)

- 1 tbsp toasted sesame seeds:

- Sesame oil (for garnish)

Instructions:

1. Boil the Eggs:

   - Add enough water to a pot to cover all the eggs. Bring the pot of water to a boil.

   - Add the vinegar to the boiling water, then gently drop in the eggs. Boil the eggs for 6 minutes for soft-boiled eggs.

   - After 6 minutes, remove the eggs from the pot and transfer them to an ice bath. Let the eggs cool completely for about 5 minutes in the ice bath.

2. Make the Marinade:

   - In an airtight glass container, combine the chopped garlic, scallions, onions, peppers, soy sauce, honey or sugar, water, and sesame seeds. 

   - Stir all the ingredients together with a spoon.

3. Marinate the Eggs:

   - Gently crack and peel all the cooled eggs. Place the peeled eggs into the marinade.

   - Cover the container with a lid and let the eggs marinate for at least 6 hours in the fridge. Overnight marination is best for optimal flavor.

4. Serve:

   - Serve the marinated eggs with a bowl of warm rice, a drizzle of sesame oil, and some of the marinade sauce.

Read More

Quick Cucumber Kimchi

Cucumber kimchi, is a Korean side dish made by fermenting cucumbers with a spicy seasoning mixture. You can let them ferment for a few days to develop their characteristic tangy and spicy flavor. Cucumber kimchi is a refreshing and crunchy side dish that pairs well with rice and other Korean dishes.

Ingredients

- 250g cucumbers

- 1 teaspoon salt

- 2-3 cloves garlic, finely chopped

- 2 scallions, white and light green parts only, finely chopped

- 10g fresh ginger, peeled and finely chopped

- 15ml rice vinegar

- 10g Korean chili powder

- 10g sugar

- 10ml fish sauce

Instructions

1. Prepare Cucumbers:

   - Cut the cucumbers in half lengthwise and then crosswise into half moons.

   - Place the cucumber slices in a medium bowl and mix thoroughly with salt.

   - Let the cucumbers stand at room temperature for about 30 minutes to allow the salt to draw out excess moisture.

2. In a separate bowl, combine the finely chopped garlic, scallions, ginger, rice vinegar, Korean chili powder, sugar, and fish sauce. Mix well to combine all the ingredients.

3. After 30 minutes, drain the cucumbers using a colander or sieve, discarding the liquid.

4. Add the drained cucumbers to the prepared vinegar mixture in the bowl.

5. Stir the cucumbers into the vinegar mixture until they are evenly coated with the flavorful dressing.

6. Cover the bowl with plastic wrap or a lid and refrigerate the cucumber salad for 12 to 24 hours before serving. This allows the flavors to meld together and the cucumbers to absorb the marinade.

7. Once chilled and marinated, serve the spicy Korean cucumber salad as a refreshing side dish or appetizer.

Read More

Cubed Radish Kimchi

 

Cubed Radish Kimchi is a delightful and easy-to-make Korean side dish that adds a burst of spicy and tangy flavors to your meals. Made with crisp radish cubes, this kimchi is a perfect balance of heat and freshness, creating a vibrant accompaniment to various dishes.

Ingredients

- 600g radish, cubed

- 2 teaspoons salt

- 2 teaspoons sugar

- 15ml fish sauce

- 30g Korean hot pepper flakes (gochugaru)

- 1 stalk of green onions, chopped

- 3-4 garlic cloves, minced

- 0.5 teaspoon minced ginger

Instructions

1. Peel and cube the radish into bite-sized pieces.

2. In a mixing bowl, toss the cubed radish with salt and sugar.

3. Allow the radish to sit for 30 minutes to release water. After 30 minutes, save 1/3 of the released juice.

4. In a separate bowl, combine the fish sauce, Korean hot pepper flakes (gochugaru), chopped green onions, minced garlic cloves, and minced ginger.

5. Add the saved 1/3 of the radish juice to the kimchi seasoning mixture and stir well.

6. Add the seasoned radish cubes to the kimchi seasoning mixture and mix until the radish is evenly coated.

7. Carefully transfer the seasoned radish mixture into a clean glass jar.

8. Press down on the radish to remove any air bubbles and ensure it's tightly packed in the jar.

9. Leave the jar at room temperature for a day or two to kickstart the fermentation process. After that, store it in the refrigerator. 

10. Once the radish kimchi has fermented to your liking, it's ready to be served as a flavorful side dish.

Read More

Polish Carrot Gravy

Polish Carrot Gravy (Sos Marchewkowy) is a flavorful sauce made from cooked carrots, often served alongside various meat dishes, potatoes, or as a topping for dumplings. This sauce is both simple to prepare and delicious, offering a slightly sweet and earthy flavor that complements many traditional Polish meals.

Ingredients

- 400g carrots

- Water (enough to cover the carrots)

- Salt and pepper to taste

- 15g flour

- 40ml oil

Instructions

1. Peel the carrots and cut them into small pieces / dice them.

2. Place the chopped carrots in a pot and add enough water to cover them.

3. Season with salt and pepper according to your taste.

4. Bring the water to a boil, then reduce the heat to simmer. Cook the carrots until they are soft and tender.

5. In a separate skillet or saucepan, heat the oil over medium heat.

6. Add the flour to the hot oil and stir continuously to prevent lumps from forming. Continue cooking and stirring until the flour turns golden brown and develops a nutty aroma. This process is known as making a roux.

7. Add cold water and stir well until no lumps.

8. Once the roux is ready, carefully add it to the pot with the cooked carrots. Stir well to combine the roux with the carrots.

9. Allow the mixture to come to a gentle boil and cook for an additional 3-4 minutes, stirring occasionally.

10. Serve the Polish carrot gravy hot as a delicious and flavorful side dish.

Read More

Sichuan-style Smashed Cucumber Salad

Smashed cucumber salad is a refreshing and flavorful dish made with cucumbers that have been crushed or smashed to release their juices and absorb the flavors of the dressing. Sichuan smashed cucumber salad is a popular variation of this dish known for its spicy, tangy, and refreshing flavors.

Ingredients

- 2 cucumbers (about 300g)

- 0.5 teaspoon sugar

- 0.5 teaspoon salt

- 4 garlic cloves, minced

- 1 tablespoon cilantro, chopped

- 1 tablespoon spring onions, finely chopped

- 1 chili pepper, finely chopped (optional, adjust to taste)

- 1 tablespoon sesame seeds

- 1 tablespoon soy sauce

- 1 tablespoon dark vinegar

- 1 tablespoon vegetable oil

- 1 tablespoon sesame oil

Instructions

1. Prepare the Cucumbers:

   - Wash the cucumbers thoroughly under cold water. Pat them dry with a clean kitchen towel.

   - Using a rolling pin or the flat side of a cleaver, gently crush the cucumbers. Then, cut them into bite-sized pieces.

2. Season the Cucumbers:

   - Place the crushed cucumber pieces in a mixing bowl.

   - Sprinkle the sugar and salt over the cucumbers, then toss them gently to coat evenly. 

   - Allow them to sit for about 10-15 minutes to allow the salt to draw out excess moisture.

3. Prepare the Seasonings:

   - In a separate small bowl, combine the minced garlic, chopped cilantro, finely chopped spring onions, chopped chili pepper (if using), and sesame seeds.

4. Mix the Salad:

   - After the cucumbers have rested and released some liquid, drain off any excess moisture.

   - Add the prepared seasonings to the cucumbers in the mixing bowl.

   - Drizzle the soy sauce, dark vinegar, vegetable oil, and sesame oil over the cucumbers and seasonings.

   - Toss everything together gently until the cucumbers are well coated with the seasonings and aromatics.

5. Chill and Serve:

   - Transfer the crushed cucumber salad to a serving dish or individual bowls.

   - For the best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

   - Serve chilled as a refreshing side dish or appetizer, garnished with additional cilantro or sesame seeds if desired.

Read More