Silesian Dumplings
Springy Polish potato dumplings with a characteristic dimple for sauce
Ingredienti
- patata800 g
- fecola di patate180 g
- uovo1 pz
- sale1 cucchiaino
- burro per servire30 g
Istruzioni
Boil the potatoes in their skins or peeled, let them cool completely, and mash them.
Measure the potato mass and replace approximately one quarter of the volume with potato starch.
Add an egg and salt, and quickly knead into a soft dough.
Shape into small balls, making a dimple in the centre of each one with your finger.
Cook in salted water for 2–3 minutes after they float to the surface.
Serve with a meat sauce, mushrooms, or fried onions.
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