Vegan Kluski Śląskie (Silesian Dumplings)

Ingredients

• 2 pounds Potatoes
• 1/2 cup Potato starch
• 1 teaspoon Salt
• 2 tablespoons Vegan butter
• 2 tablespoons Fresh herbs

Instructions

1. 1Place the 2 pounds of potatoes into a large heavy-bottomed pot. Cover the potatoes with cold water. Bring the water to a boil over high heat (approximately 212°F / 100°C) and cook for 20-30 minutes, or until the potatoes are easily pierced with a fork and tender. Drain the potatoes completely and mash them thoroughly until no lumps remain.
2. 2Transfer the mashed potatoes to a large bowl and allow them to cool completely to room temperature, which will take at least 1 hour. Cooling is essential for the dough to form correctly.
3. 3Once the mashed potatoes are completely cool, transfer them to a large bowl. Gently press the mashed potatoes down to level the surface. Carefully scoop out approximately 1/4 of the total volume of mashed potatoes and set this portion aside in a separate small bowl. Into the main bowl, where the 1/4 portion of potatoes was removed, add the 1/2 cup of potato starch, pressing it into the space.
4. 4Add the reserved 1/4 portion of mashed potatoes and the 1 teaspoon of salt back into the large bowl with the potato starch. Knead the mixture by hand for 5-7 minutes until a smooth, uniform dough forms and it is no longer sticky.
5. 5Pinch off small pieces of dough, each about 1 inch (2.5 cm) in diameter. Roll each piece into a smooth ball between your palms. Gently flatten each ball slightly, then use your thumb to create a distinct dimple in the center of each dumpling.
6. 6Fill a large heavy-bottomed pot with water. Bring the water to a rolling boil over high heat (approximately 212°F / 100°C). Carefully drop the formed dumplings into the boiling water, ensuring not to overcrowd the pot. Cook the dumplings for 2-3 minutes after they float to the surface, until they are tender and cooked through.
7. 7While the dumplings are cooking, melt the 2 tablespoons of vegan butter in a small saucepan over low heat (approximately 170°F / 77°C) until completely liquid. Finely chop the 2 tablespoons of fresh herbs.
8. 8Using a slotted spoon, carefully remove the cooked dumplings from the water and transfer them to a serving dish. Drizzle the melted 2 tablespoons of vegan butter over the hot dumplings and sprinkle with the 2 tablespoons of fresh herbs. Serve immediately.

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