Dairy-Free and Egg-Free Potato and Onion Dumplings (Kluski)

Instructions

1. 1Peel the about 910 g of potatoes. Place the peeled potatoes in a large pot and cover them completely with water. Bring the water to a boil over high heat (100°C / 100°C), then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and return them to the empty pot; mash the potatoes until they are smooth, then set them aside.
2. 2While the potatoes are cooking, finely chop the 1 small onion. Heat the 2 tbsp of vegetable oil in a small skillet over medium heat (176.7°C / 175°C). Add the chopped 1 small onion and cook for 5-7 minutes, stirring occasionally, until the onion is softened and slightly golden. Remove the skillet from the heat and set the sautéed onion aside.
3. 3In a large mixing bowl, combine the mashed about 910 g of potatoes, the 1 cup of all-purpose flour, the 1/4 cup of potato starch, the sautéed 1 small onion, and the 1 tsp of salt. Mix these ingredients thoroughly with your hands or a sturdy spoon until a cohesive dough forms, being careful not to overmix the dough.
4. 4Fill a second large pot with 8 cups of water and add 1 tsp of salt; bring the water to a rolling boil over high heat (100°C / 100°C). While the water heats, lightly flour your hands with a small amount of the 1 cup of all-purpose flour. Take about 2 tablespoons of the dough at a time and gently roll it into a ball or shape it into a small oval, approximately 2.54-5.08 cm in size. Place the shaped dumplings on a lightly floured surface, ensuring they do not touch each other.
5. 5Carefully add the shaped dumplings to the actively boiling water, a few at a time, ensuring the pot is not overcrowded. Stir gently once to prevent them from sticking to the bottom of the pot. Cook the dumplings for 3-5 minutes, until they float to the surface and appear slightly puffed. Using a slotted spoon, carefully remove the cooked dumplings from the boiling water, drain them well, and serve them hot.

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