Kluski śląskie
potatoes, potato starch, egg
Silesian dumplings.
1boil, drain, mash
2fill quarter with starch
3add egg and salt, knead
4shape 12 dumplings, 30g
5cook 2min after floating
12 dumplings
Ingredients
Method
Step 1
Boil potatoes until tender. Drain well and mash smoothly.
- 250gpeeled potatoes
Step 2
Press mashed potatoes flat in a bowl. Divide into four quarters, remove one quarter and fill the empty space with potato starch.
- 55gpotato starch (use the quarter-volume method; adjust if dough is sticky)
Step 3
Return the removed potatoes. Add egg and salt; knead briefly until smooth. Add a little extra starch if the dough is too sticky.
- 1egg
- ¼ tspsalt
Step 4
Shape into 30g dough dumplings, and press a thumb indentation into each.
Step 5
Cook in gently simmering salted water for about 2 minutes after they float to the water surface.
Notes
- 12 dumplings make 2 servings of 6. Approximately 30 g raw dough per dumpling; 360 g total dough.
- The quarter rule measures starch by volume, not weight.
- A whole egg is quite large for this small batch, so adjust starch if necessary.
- The estimated 30 g is uncooked dough weight, not final cooked weight.