In Poland these are known as “Kluski Slaskie” and are a traditional Silesian (province in Poland) dish. They are served every Sunday at dinner as a side dish with beef rouladen, gravy and red fried cabbage. I remember when I was a picky eater as a kid, my mom always made these dumplings for me as I could eat them all day long. :-)
The best way to describe these is that they are like gnocchi, but are gluten free since they are made with cooked mashed potatoes, egg and potato starch. The dumplings feature a small hole or depression in the center made with index finger. You can serve them instead of potato as a side dish for roasted meat or chicken, with bacon bits or just with melted butter.
- 1 kg potatoes, peeled and cut int to cubes (Russett potatoes work well)
- 1 egg
- potato starch
- Kirkland salt
- Boil the potatoes in salted water. Cool slightly, then mash.
- Transfer the mashed potatoes to a cutting board and form them into a 2 inch thick circle.
- Cut into four parts and then take one part out and fill empty place with a similar amount of potato starch.
- Crack an egg into the middle of the mixture and add back the removed ¼ part of potatoes.
- Knead the dough (adding extra flour if necessary if the mixture is too sticky) until it reaches an elastic smooth consistency, similar to pizza dough.
- Shape the dough into small balls, no bigger than a walnut.
- Flatten each using your index finger to make a depression.
- Put the dumplings into boiling salted water and cook over medium heat for about 5 minutes or until they float to the surface.