Silesian Vdolky - Traditional Silesian Fried Dumplings

Ingredients

In Silesian cuisine, Vdolky are adapted to have a slightly different flavor profile compared to the original Czech version. While the Czech Vdolky are often filled with jam or fruit, the Silesian version focuses on the simplicity of the dough itself. Additionally, Silesian Vdolky are typically served with sour cream and powdered sugar, adding a tangy and sweet element to the dish. We alse have the original recipe for Vdolky, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/2 teaspoon active dry yeast 1/2 teaspoon active dry yeast
• 1/2 cup (120ml) lukewarm milk 1/2 cup (120ml) lukewarm milk
• 1 large egg 1 large egg
• Vegetable oil, for frying Vegetable oil, for frying
• Sour cream, for serving Sour cream, for serving
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 8g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, sugar, and yeast.
2. 2.
   Make a well in the center and pour in the lukewarm milk. Stir gently to dissolve the yeast.
3. 3.
   Add the egg to the mixture and mix until a sticky dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Once the dough has risen, punch it down and roll it out on a floured surface to a thickness of about 1/4 inch.
7. 7.
   Cut the dough into small squares or rectangles.
8. 8.
   Heat vegetable oil in a deep pan or skillet over medium heat.
9. 9.
   Fry the dumplings in batches until golden brown on both sides, about 2-3 minutes per side.
10. 10.
    Remove the fried dumplings from the oil and drain on a paper towel-lined plate.
11. 11.
    Serve the Silesian Vdolky warm, topped with a dollop of sour cream and a generous dusting of powdered sugar.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best texture and consistency.
• Active dry yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Vegetable oil — Choose a neutral-flavored oil with a high smoke point for frying, such as canola or sunflower oil.

Tips & Tricks

• For extra flavor, you can add a pinch of ground cinnamon or nutmeg to the dough.
• To achieve a crispy exterior, make sure the oil is hot enough before frying the dumplings.
• Serve the Silesian Vdolky immediately after frying for the best texture.

Serving advice

Silesian Vdolky are best served warm. Arrange them on a platter and garnish with a sprinkle of powdered sugar. Serve with a side of sour cream for dipping or spreading on top of the dumplings.

Presentation advice

To enhance the presentation, you can dust the powdered sugar in a decorative pattern on top of the dumplings. Serve them on a rustic wooden platter for a traditional touch.