Kluski Śląskie (Silesian Potato Dumplings)

• 1 kg Idaho potato, floury
• 2 tsp Fine sea salt
• 1 Egg
• 180 g Potato starch
• 40 g Unsalted butter

1. Peel the potatoes, cut into even chunks, and put into a large pot. Cover with cold water, add 1 tsp of the salt, and bring to the boil. Cook for 15 to 20 minutes until very tender when pierced with a knife.
2. Drain the potatoes well, then return them to the hot pot over a low heat for 1 to 2 minutes to steam-dry, shaking the pot so they do not catch. Mash until completely smooth, then spread the mash out in a bowl and leave until just warm. The drier and smoother the mash, the lighter the dumplings.
3. Add the egg and the remaining 1 tsp salt to the warm mash and mix until evenly combined. Sprinkle in the potato starch and mix gently to form a soft, cohesive dough. If it feels sticky, let it stand for 2 minutes so the starch hydrates before mixing again.
4. Bring a large pot of water to a gentle simmer. With slightly damp hands, roll the dough into balls about the size of a walnut, then press a thumbprint indentation into each one. Keep the dumplings covered in the bowl as you shape so they do not dry out.
5. Cook the dumplings in batches in gently simmering water so the pot is not crowded. Stir once at the start to prevent sticking, then simmer for 2 to 3 minutes after they float to the surface, until they look slightly puffed and feel tender. Lift out with a slotted spoon and keep warm while you cook the rest.
6. Melt the butter and toss through the hot dumplings to coat. Serve straight away as a side dish, ideally with gravy or alongside stewed meats. If holding briefly, keep them covered so they stay soft.

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