Vegan Kluski Śląskie (Silesian Dumplings)

Ingredients

• about 910 g Potatoes
• 1 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 of Potatoes in a large heavy-bottomed pot and cover them completely with cold water. Bring the water to a rolling boil over high heat (approximately 100°C / 100°C), then reduce the heat to medium and continue to cook for 20-25 minutes, or until the potatoes are very tender when pierced easily with a fork.
2. 2Carefully drain all the water from the pot, then return the drained potatoes to the warm pot and mash them thoroughly until they are completely smooth, with no lumps remaining.
3. 3Spread the mashed potatoes evenly in a thin layer onto a clean, dry work surface. Allow the mashed potatoes to cool completely to room temperature, which will take approximately 30-45 minutes; this cooling step is crucial to prevent the 1 cup of Potato Starch from making the dough gummy.
4. 4Once the mashed potatoes are cool, use a knife to visually divide them into four equal sections on the work surface. Carefully remove one of these sections of mashed potatoes, then fill the empty space created by removing it with the 1 cup of Potato Starch.
5. 5Using your hands, gradually incorporate the 1 cup of Potato Starch into the remaining mashed potatoes, kneading the mixture gently until it forms a smooth, cohesive dough that holds together well and is no longer sticky.
6. 6Roll the dough into a long rope, approximately 2.54 cm (2.5 cm) in diameter, then use a knife to cut the rope into individual pieces, each about 2.54 cm (2.5 cm) long. Roll each 2.54 cm piece between your palms to form a smooth ball, then use your thumb to press a small indentation into the center of each ball.
7. 7Fill a large heavy-bottomed pot with water and add the 1 teaspoon of Salt, then bring the water to a rolling boil over high heat (approximately 100°C / 100°C). Carefully add the shaped dumplings to the boiling water, cooking them in batches if necessary to avoid overcrowding the pot, and cook for 3-5 minutes, or until they float to the surface and appear slightly puffed. Use a slotted spoon to remove the cooked dumplings from the water.

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