Kluski Śląskie (Silesian Dumplings)

Ingredients

• 2 lbs Potatoes
• 1/2 cup Potato Starch
• 1 teaspoon Salt

Instructions

1. 1Place the 2 lbs 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 1-inch 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 212°F (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.

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