Inspired by a restaurant dish
Silesian Potato Dumplings with Mushroom Sauce, inspired by Vega in Wrocław
Soft Polish potato dumplings with the classic thumbprint, in a creamy mushroom and dill sauce, with a fresh green salad and cucumber.
By 
Ely
Inspired by Kluski śląskie z sosem pieczarkowym i surówką at Vega, Wrocław, Poland. Ingredients from its own menu (the restaurant's own menu, read 2026-10-15); the amounts and steps are ours, not the restaurant's recipe.
Labels
No peanut, tree nut or sesame ingredients in this recipe; check your product labels for traces.
Low fat4% of calories from fat
How we label fat
4% of this recipe's calories come from fat, counting 4 kcal per gram of carbohydrate and protein and 9 per gram of fat. On our scale under 10% of calories from fat is low fat, 10% to under 20% medium, 20% or more high.
Ingrediënten
For 2 servings.
Tick ingredients as you go. Nutrition below stays per serving.
Method
Boil the potatoes in their skins until soft, about 25 minutes; peel and press or mash them smooth while warm, and let them cool.
25 min
Pat the mash flat in a bowl, cut out a quarter of it, fill the gap with potato starch, add half the salt and knead into a smooth dough. Roll balls the size of a walnut and press a dimple into each with your thumb.
10 min
Cook the dumplings in plenty of salted boiling water; once they float, give them 2 minutes more and lift them out. Work in batches.
12 min
For the sauce, cook the chopped onion and sliced mushrooms with the water until soft, about 8 minutes. Stir 1 tablespoon (15 ml) of potato starch into the cold soy milk, pour it in and simmer 2 minutes until creamy; add the dill, pepper and the rest of the salt.
10 min
Toss the lettuce and sliced cucumber with the lemon juice and a pinch of salt.
3 min
Serve the dumplings with the mushroom sauce poured over and the salad on the side.
2 min
Tips
- Floury potatoes (russet type) give the lightest dumplings.
- The dimple holds the sauce: do not skip it.
Notes
Our version of a dish Ely ate at Vega, a vegan bar on Wrocław's market square.
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Nutrition Facts
Per serving, estimated from USDA data and product labels for the ingredients above. % Daily Value is for an adult, US FDA values.
Real data for 100% of the recipe's weight.
| Nutrient | Per portie | % DV |
|---|---|---|
| Calories | 551 kcal | |
| Eiwitten | 15 g | 31% |
| Vetten | 2.6 g | 3% |
| Carbohydrates | 122 g | 44% |
| Vezels | 10 g | 36% |
| Sugars | 15 g | |
| Saturated fat | 0.4 g | 2% |
| Sodium | 1,258 mg | 55% |
| Potassium | 2,444 mg | 52% |
| Calcium | 266 mg | 20% |
| Iron | 4.6 mg | 25% |
| Magnesium | 129 mg | 31% |
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Silesian Potato Dumplings with Mushroom Sauce, inspired by Vega in Wrocław: the full recipe, nutrition and photos at
makeitplantbased.com/recipe/silesian-potato-dumplings-mushroom-sauce/