Characterized by their round shape and a small indentation in the center, Silesian dumplings are created with cooked potatoes that are mashed or riced before they are combined with potato flour or potato starch, and usually egg yolks. As the name suggests, they stem from the Polish region Silesia but are commonly consumed throughout the country.

When boiled, they are usually paired with gravy or doused in meat drippings and can be enjoyed as the main meal or as an accompaniment to various roasted meat dishes.