Kluski Śląskie (Silesian Potato Dumplings)

Peel the potatoes.

Place the peeled potatoes in a large pot.

Cover them with water and add a generous pinch of salt.

Cook until the potatoes are fully tender, about 20-25 minutes.

Drain the potatoes very well and let them steam for a few minutes to evaporate excess moisture.

While the potatoes are still warm, mash them until completely smooth. Ensure there are no lumps for the best dumpling texture.

Add the 1 large egg and 15 grams of salt to the mashed potatoes.

Gradually add the potato starch, starting with 2 tablespoons.

Mix everything until a soft, smooth dough forms. The dough should be soft but not sticky; add more potato starch (up to 4 tablespoons total) if needed.

Take small portions of the dough and roll them into balls, roughly the size of a walnut.

Gently press your finger into the center of each ball to create a shallow indentation, not a full hole. This dimple helps hold sauce.

Bring a large pot of generously salted water to a gentle boil.

Carefully add the shaped dumplings to the boiling water in batches to avoid overcrowding the pot.

Once the dumplings float to the surface, continue to cook them for another 1-2 minutes.

Remove the cooked dumplings from the pot using a slotted spoon.

Serve your warm Kluski Śląskie immediately with traditional accompaniments.

They pair wonderfully with a rich brown gravy, savory roasted meat, or sweet fried onions.

A creamy mushroom sauce is also a fantastic option to complement these tender dumplings.