Kluski Śląskie (Silesian Dumplings)

Ingredients

• about 910 g Potatoes
• 1/2 cup Potato Starch
• 1 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g Potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly and mash them until completely smooth. Let the mashed potatoes cool completely to room temperature; this is important for the texture of the dumplings.
2. 2Measure the cooled mashed potatoes. Remove 1/4 of the mashed potatoes from the bowl. Fill the space left by the removed potatoes with 1/2 cup Potato Starch. Add the 1 teaspoon Salt to the bowl with the potatoes and potato starch. Mix everything together with your hands until a cohesive dough forms.
3. 3On a lightly floured surface (use a little extra potato starch if needed, not listed), roll small portions of the dough into balls about 2.54 cm in diameter. Press your thumb into the center of each ball to create a small indentation.
4. 4Fill a large heavy-bottomed pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat. The water should be at 100°C.
5. 5Gently drop the formed dumplings into the boiling water, being careful not to overcrowd the pot. Cook the dumplings for 3-4 minutes, or until they float to the surface and appear tender. They will puff up slightly.
6. 6Remove the cooked dumplings from the pot using a slotted spoon and serve immediately.

Related Guides