- 1 kg potatoes
- 1 egg
- potato flour
Peel and cook potatoes. Mash them well or pass through potato ricer. Place the potato in a bowl and press with hand to make even surface. Take out ¼ of the potatoes and fill in the gap with potato starch. Now add remaining potatoes, egg and salt to taste (about 1 teaspoon). Mix it all together to form the dough. Shape the dough into walnut-size balls and make indentation in center of each ball with your thumb. Add dumplings to the boiling salted water. Mix gently with wooden spoon so they do not stick to the bottom of the pot. When dumplings float to the top cook them for about 2 minutes.
Serve with caramelized onions, fried bacon bits or toasted bread crumbs
Translated: Teresa Melcer
przepis w wersji polskiej: KLUSKI ŚLĄSKIE