Kluski Śląskie (Silesian Dumplings)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Press the cooked potatoes through a potato ricer or mash them very smoothly until no lumps remain. Allow them to cool slightly.

   Ca. 5 min.

   Kokkens note: Mashing well is key for smooth dumplings.

2. 2

   Transfer the mashed potatoes to a large bowl and flatten them out. Divide the potatoes into four equal sections.

   Ca. 1 min.

3. 3

   Remove one section of the mashed potato, creating an empty space in the bowl. Fill this space with the potato flour.

   Ca. 1 min.

   Kokkens note: This visual method helps achieve the correct potato to flour ratio.

4. 4

   Add the beaten egg and salt to the bowl with the potatoes and potato flour. Gently mix and knead the ingredients until a smooth, pliable dough forms. Do not overmix.

   Ca. 5 min.

5. 5

   Bring a large pot of salted water to a rolling boil.

   Ca. 5 min.

6. 6

   Take small pieces of dough, about the size of a golf ball, and roll them between your palms to form smooth, round dumplings. Press your thumb into the center of each dumpling to create a small indentation.

   Ca. 5 min.

   Kokkens note: The indentation helps the dumplings cook evenly and holds sauce beautifully.

7. 7

   Carefully drop the dumplings into the boiling water, working in batches to avoid overcrowding the pot. Reduce the heat to a gentle simmer.

   Ca. 1 min.

   Kokkens note: Overcrowding can lower water temperature and make dumplings stick.

8. 8

   Cook the dumplings for 3-5 minutes after they float to the surface, ensuring they are cooked through. The exact time depends on their size.

   Ca. 5 min.

   Kokkens note: Taste one to check for doneness.

9. 9

   Remove the cooked dumplings with a slotted spoon and drain thoroughly. Serve immediately.

   Ca. 1 min.