Silesian Potato Dumplings
Springy Polish potato dumplings with a small indentation for sauce.
Ingredients
- potato800 g
- potato starch180 g
- egg1 pcs
- salt1 tsp
- butter for serving30 g
Instructions
Boil the potatoes, cool completely, and mash until smooth.
Measure the potato mash and replace about one quarter of its volume with potato starch.
Add egg and salt, then quickly knead a soft dough.
Form small balls and press a small indentation into each one.
Boil in salted water for 2–3 minutes after they float.
Serve with meat gravy, mushrooms, or fried onion.
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