Kluski Śląskie

Ingredients

• 1 kg floury potatoes, unpeeled
• about 160 g potato starch
• 1 tsp fine salt, plus more for the water
• 1 egg yolk
• 2 tbsp cold water, if needed
• 40 g butter
• 3 tbsp fine dried breadcrumbs

Before you cook

• Scrub the potatoes clean but leave the skins on.
• Weigh out the potato starch and keep it to one side.
• Separate the egg and keep the yolk in a small bowl.

Steps

1. Put the whole unpeeled potatoes into a large pot and cover them with cold salted water.
2. Boil the potatoes for thirty minutes until a knife slides in with no resistance.
3. Drain the potatoes and leave them in the empty pot for five minutes to steam dry.
4. Peel the potatoes as soon as you can handle them.
5. Press the hot potatoes through a ricer into a wide bowl.
6. Flatten the riced potato into an even layer and score it into four equal quarters with a knife.
7. Lift one quarter of the potato out into a separate bowl.
8. Spoon potato starch into the empty quarter until it sits level with the rest.
9. Sprinkle the teaspoon of fine salt over the potato.
10. Return the reserved potato to the bowl and add the egg yolk.
11. Knead everything for one minute into a smooth, slightly tacky dough.
12. Add cold water a teaspoon at a time if the dough cracks when you squeeze it.
13. Bring a large pot of salted water to a bare simmer.
14. Roll the dough into balls the size of a walnut with damp hands.
15. Press a deep dimple into the centre of each ball with your thumb.
16. Lower a third of the dumplings into the simmering water.
17. Cook them for three minutes from the moment they float to the surface.
18. Lift the dumplings out with a slotted spoon into a warm dish.
19. Cook the remaining two batches the same way.
20. Melt the butter in a small pan and fry the breadcrumbs in it for two minutes until golden.
21. Pour the buttery crumbs over the dumplings and serve at once.