Kluski Śląskie (Silesian Potato Dumplings with Gravy)

Dumplings

• 1 kg Yukon Gold potato
• 2 tsp Fine sea salt
• 180 g Potato starch
• 40 g Plain flour
• 1 Egg
• ½ tsp Black pepper

Gravy

• 50 g Unsalted butter
• 25 g Plain flour
• 500 ml Vegetable stock
• ¼ tsp Black pepper
• ½ tsp Fine sea salt

1. Peel the potatoes, cut into even chunks, and put into a large pot with cold water and 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 20 minutes until very tender. Drain well and let the steam escape for 2 minutes so the potatoes dry out.
2. Mash the potatoes until completely smooth, then let them cool until just warm. Tip into a mixing bowl and level the surface; mentally divide the mash into four quarters. Remove one quarter of the mash and fill that space with the potato starch, then add the plain flour, egg, remaining 1 tsp fine sea salt, and 0.5 tsp black pepper.
3. Mix gently until a soft dough forms, adding a little more potato starch only if it is too sticky to handle. Roll into a thick rope and cut into pieces, then roll each into a ball. Press a thumbprint into the centre of each dumpling to help them cook evenly.
4. Bring a large pot of well-salted water to a gentle boil. Cook the dumplings in batches so the pot is not crowded, stirring once at the start to prevent sticking. They are ready when they float and look slightly puffed, about 2 to 3 minutes after rising; lift out with a slotted spoon.
5. While the dumplings cook, make the gravy: melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes until it smells nutty but has not browned. Gradually whisk in the vegetable stock until smooth.
6. Simmer the gravy for 3 to 5 minutes until lightly thickened, then season with the fine sea salt and black pepper. Serve the dumplings hot with the gravy spooned over. If needed, loosen the gravy with a splash of hot water from the dumpling pot.

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