Vegan Kluski Śląskie (Silesian Dumplings)

Ingredients

• 2 lbs Potatoes
• 1/2 cup Potato starch
• 1 tsp Salt

Instructions

1. 1Place the 2 lbs of potatoes into a large heavy-bottomed pot. Add enough water to cover the potatoes by at least 1 inch (2.5 cm). Bring the water to a rolling boil over high heat (approximately 212°F / 100°C).
2. 2Boil the potatoes for 20-30 minutes, or until they are very tender and can be easily pierced with a fork. Carefully drain all the water from the pot. Return the hot potatoes to the pot and mash them thoroughly until no lumps remain.
3. 3Transfer the mashed potatoes to a large bowl and spread them out slightly. Allow the mashed potatoes to cool completely to room temperature, which will take at least 30 minutes. This cooling step is crucial for the dough's texture and workability.
4. 4Once the mashed potatoes are completely cool, add the 1/2 cup of potato starch and the 1 tsp of salt to the bowl. Mix the ingredients together with your hands or a sturdy spoon until a smooth, uniform dough forms that is firm and not sticky.
5. 5Take small portions of the dough and roll them between your palms to form balls, each approximately 1 inch (2.5 cm) in diameter. Place each ball on a clean surface and, using your thumb, gently press into the center to create a distinct dimple.
6. 6Fill a large heavy-bottomed pot with at least 4 quarts (about 4 liters) of water. Place the pot over high heat and bring the water to a rolling boil (approximately 212°F / 100°C).
7. 7Carefully drop the shaped dumplings into the vigorously boiling water, making sure not to overcrowd the pot; cook them in batches if necessary. Boil the dumplings for 3-4 minutes, or until they float to the surface and appear slightly puffed and tender.
8. 8Using a slotted spoon, carefully remove the cooked dumplings from the boiling water. Serve the Kluski Śląskie immediately while hot, accompanied by vegan gravy or sautéed mushrooms.

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