Kluski Śląskie (Silesian Dumplings)

Ingredients

• 2 pounds Potatoes
• 0.5 cup Potato Starch
• 1 teaspoon Salt

Instructions

1. 1Place the 2 pounds of Potatoes in a large heavy-bottomed pot (at least 6-quart capacity) and cover them completely with cold water. Bring the water to a rolling boil over high heat (approximately 212°F / 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 mash them until completely smooth, with no lumps.
2. 2Allow the mashed potatoes to cool completely to room temperature. This cooling process is important for the dough's texture and will take at least 30 minutes to 1 hour.
3. 3On a clean work surface, gather all of the cooled mashed potatoes into a single mound. Using your hand, press down firmly on the mound to create a flat, even surface. Then, using a knife or your hand, visually divide the mashed potatoes into four equal portions. Carefully remove one of these four portions and set it aside in a small bowl, leaving a visible empty space in the main mound of potatoes.
4. 4Into the empty space created in the main mound, add the 0.5 cup of Potato Starch and the 1 teaspoon of Salt. Return the reserved portion of mashed potatoes to the main mound. Using your hands, knead all of the mashed potatoes, potato starch, and salt together for 3-5 minutes until a smooth, cohesive dough forms and there are no visible streaks of starch.
5. 5Take small portions of the dough, each about the size of a golf ball (approximately 1-inch in diameter). Roll each portion between your palms to form a smooth, round ball. Using your thumb, press a distinct indentation into the center of each ball.
6. 6Fill a large heavy-bottomed pot (at least 6-quart capacity) with water and bring it to a rolling boil over high heat (approximately 212°F / 100°C). Carefully add the formed dumplings to the boiling water in batches, ensuring the pot is not overcrowded. Cook the dumplings for 3-5 minutes, or until they float to the surface and appear slightly puffed and opaque. Use a slotted spoon to carefully remove the cooked dumplings from the water.
7. 7Serve the Kluski Śląskie immediately while hot, as a side dish.

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