Silesian dumplings (4 servings)

Choose and wash 1000 g of potatoes. Peel them with a vegetable peeler and cut into even pieces (cubes of 3-4 cm) so they cook evenly. Place the potatoes in a large pot and cover with cold water, ensuring they are submerged at least 2 cm above the surface of the potatoes. Add 6 g of salt (from a total of 10 g) to the water. Place the pot on a large burner with a lid, bring to a boil over high heat, then reduce the heat to medium-low and cook for 15–20 minutes depending on the size of the pieces — the potatoes are ready when a fork easily pierces them and the softness is uniform.

After cooking, drain the potatoes in a colander. Important: after draining, leave the potatoes in the colander for 2–3 minutes to allow some water to evaporate; then transfer the hot potatoes back to the warm pot and keep on very low heat for 1–2 minutes, stirring with a wooden spoon to remove any remaining moisture. This process ensures that the mixture will not be watery.

Mash the potatoes into a smooth puree. It's best to use a potato masher or a ricer — start mashing immediately when the potatoes are hot. If you have a potato ricer, use it — you'll get a very fine, smooth texture. Do not use an electric mixer (it incorporates air and makes it gluey).

Add 60 g of beaten egg and the remaining 4 g of salt to the hot puree. Mix with a wooden spoon or silicone spatula to evenly distribute the egg. Then gradually sift in 200 g of potato starch — add it in portions and mix until the mixture starts to pull away from the sides of the bowl and can be formed into a ball. The amount of starch may vary depending on the dryness of the potatoes — you can add a little less or more (±10–20 g), but start with 200 g.

Check the consistency: the dough should be soft, elastic, and slightly moist, but not sticky to the hands. Take a small portion and form a ball the size of a walnut; if the ball crumbles, add another 10–20 g of potato starch. If it is too hard and dry, add 1–2 teaspoons of hot water and quickly knead.

Shape the dumplings: on a lightly floured countertop or board, form balls with a diameter of about 3–4 cm (with one hand shape the ball, while the other uses a spoon or thumb to create a characteristic indentation). Make the indentation with your thumb so that a thin 'rim' of dough remains — this is the place for the sauce. Place the finished dumplings on a floured tray, keeping space between them so they don't stick together.

Prepare a large pot of salted water (pour in water and add 4 g of salt from the pool). Bring to a gentle boil (important: not a vigorous, strong boil) so that the dumplings do not burst. Place the dumplings in batches into the boiling, but not raging, water — it's best to use a slotted spoon or a spoon with holes. After adding all the dumplings to the pot, gently stir with the slotted spoon for the first minute to prevent them from sticking to the bottom.

Cook the dumplings for another 2–3 minutes after they float to the surface. The dumplings are ready when they rise to the surface and slightly puff up, and when cut in the middle, they do not taste raw. Use a slotted spoon to remove them and place them on a plate or in a wide dish. If you are not serving them immediately, drizzle a little melted butter or oil over them to prevent sticking.

If you are using bacon and onion: cut 150 g of bacon into cubes (about 1 cm) and 150 g of onion into thin half-rings. In a large skillet, heat a small teaspoon of fat (optionally use fat from the bacon), add the bacon and fry over medium heat for 4–5 minutes until golden and crispy. Add the onion and fry for another 6–8 minutes, stirring frequently, until the onion caramelizes — it should become soft and golden-brown. At the end, you can add half a teaspoon of sugar to speed up the caramelization. Mix everything and set aside for a moment to let the fat soak in.

Serve the dumplings hot — place them on plates individually, with the indentation facing up. Top each serving with a spoonful of caramelized onions with bacon (if using) or drizzle with melted butter. Great accompaniments include sautéed cabbage, gravy, sour cream, or toasted breadcrumbs in butter. Serve immediately to keep the dumplings soft.

If you notice that the dumplings have slightly stuck together after resting, gently separate them with dry fingers and optionally sauté briefly in a pan with butter until they are lightly browned. If you make the dumplings in advance: store the cooled ones in the refrigerator (see storage section for details).