Kluski Śląskie (Silesian Potato Dumplings)

Ingredients

• 2 lb Potatoes
• 0.75 cup Potato starch
• 1 tsp Salt

Instructions

1. 1Place the 2 lb of potatoes (in their skins) into a large heavy-bottomed pot. Cover the potatoes with cold water. Bring the water to a rolling boil over high heat (approximately 212°F / 100°C) and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes completely and let them cool slightly for 5-10 minutes to make them easier to handle.
2. 2Carefully peel the slightly cooled potatoes. Using a potato ricer or masher, thoroughly mash the potatoes into a large bowl, ensuring there are no lumps. Allow the mashed potatoes to cool completely to room temperature, which is crucial for achieving the correct dough consistency, about 30-60 minutes.
3. 3Once the mashed potatoes are completely cool, add the 0.75 cup of potato starch and the 1 tsp of salt to the bowl. Knead the mixture by hand until it forms a smooth, pliable dough that holds together without being sticky, about 3-5 minutes. Be careful not to over-knead, as this can make the dumplings tough.
4. 4Divide the dough into two equal portions. On a clean, dry surface, roll each portion into a long rope, about 1 inch (2.5 cm) in diameter. Cut each rope into 1-inch (2.5 cm) pieces. Take each piece, roll it into a ball, and then gently flatten it slightly. Use your thumb to make a small dimple in the center of each dumpling.
5. 5Fill a large heavy-bottomed pot with water. Bring the water to a rolling boil over high heat (approximately 212°F / 100°C). Gently drop the shaped dumplings, a few at a time, into the boiling water, ensuring not to overcrowd the pot. Cook the dumplings for 3-4 minutes after they float to the surface; they will appear slightly puffed and tender.
6. 6Using a slotted spoon, carefully remove the cooked dumplings from the pot and allow any excess water to drain. Serve the Kluski Śląskie immediately while hot with a drizzle of olive oil or your favorite compliant sauce.

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