Silesian Small Dumplings

Czech name: Slezské halušky

Written by Stepanka Lorencova

This recipe comes from the easternmost part of the Czech Republic, the Moravian-Silesian Region. Home to large deposits of hard coal, the Moravian-Silesian region played an important role in the development of Czech industry. With this recipe, though, we are interested not in lumps of coal, but lumps of a different sort – Silesian small dumplings, which will warm even the steeliest of hearts. Dig in!

For more information about the Moravian-Silesian Region, from which this recipe comes, click here.


1/2 pound fully-cooked smoked ham or Canadian bacon
1 lb potatoes
1 egg
7/8 cup all-purpose flour
2 cups farmer’s cheese (or Queso Fresco)
7/8 cup sour cream
salt to taste


First, peel and grate the potatoes. Then squeeze the water from the potatoes and mix them with egg, salt, and all-purpose flour. Next, add the dumplings to boiling water by spoon or ladle.
Boil the dumplings for 5 minutes until they float to the surface of the water. Then remove them and immediately rinse them with cold water. Next, dry them and combine them with a mix of farmer’s cheese and sour cream. Finally, serve the dumplings with fully-cooked smoked ham or Canadian bacon, which was fried in oil.

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