Kluski Śląskie (Silesian Dumplings)

Mash boiled potatoes until smooth and let them cool. Press them flat in a bowl and cut out a quarter. Fill that gap with potato starch, which gives the right ratio. Add an egg and a pinch of salt and knead it into a smooth dough. Roll balls the size of a walnut, flatten them slightly, and press a dimple into each with your thumb. The dimple holds gravy. Boil them in salted water for two minutes after they float. They go with roast pork, rouladen and red cabbage.