Silesian dumplings (Polish: kluski śląskie,[1] Silesian: gumiklyjzy,[1] German: Schlesische Kartoffelklöße, Silesian German: schläsche Kließla[citation needed]) are potato dumplings traditional to the wider Silesia region of Poland and Germany[citation needed].

The dumplings are listed by the Polish Ministry of Agriculture and Rural Development as known regional or traditional foodstuff, with the Ministry chronicling versions from both the Silesian Voivodeship and the Opole Voivodeship.

[2][1] The dough for white dumplings is made of first boiled[1] and then mashed potatoes (moderately cooled, but still warm), potato flour and a little bit of salt.

[1] The dumplings are then boiled in salted water until they float to the surface.

The dish consisting of the dumplings, fried beef rouladen with rich gravy, and boiled red cabbage is an invariable component of the dinner served on Sundays or feast days in many traditional Silesian families.