Kluski śląskie (Silesian Potato Dumplings)

I finally managed to make my shopping list for the holidays. I can't believe it took me this long, but somehow the preparations are going really slowly this year. Anyway, the list is done and all that's left is to go shopping.

Kluski śląskie (Silesian potato dumplings)

I was looking at my holiday suggestions and thinking that there aren't many side dishes for the meats. True, there are no potatoes on our table for Christmas Eve, but for the Christmas dinner I always make something interesting with potatoes. Often it's duchess potatoes or good roasted potatoes. This time I'm suggesting kluski śląskie, which go perfectly with any kind of meat, or simply with melted butter poured over them.

Instructions - Silesian dumplings:

Cook the potatoes (they can be cooked in their skins), then peel them if you like and, while still warm, press them through a potato ricer. Once they have cooled completely, put them in a bowl and smooth them out. Take out ¼ of the potatoes and set aside. In place of the removed potatoes, add as much potato starch as the amount of potatoes you took out. Add the reserved potatoes and the egg, then knead. The dough should be uniform. It may be slightly sticky, but if it's too sticky, add more potato starch. Divide the dough into balls a little bigger than a golf ball, flatten each one slightly and make a not-too-deep indentation in the middle with your finger. Bring salted water to a boil in a large pot. Add the dumplings in small batches and cook for about 5 minutes, until they float to the top. Drain and serve with meat, sauce, or just with melted butter.

Enjoy!