Kluski Śląskie Silesian Potato Dumplings with Bacon and Onion

What you need

• 800 g (1 3/4 lb) floury potatoes, peeled weight, such as russet
• 150 g (1 cup) potato starch, plus a little extra
• 1 large egg
• salt, for the dough and the cooking water
• 100 g (3 1/2 oz) smoked bacon, diced
• 1 onion, finely chopped

Method

Restated from the original video

1. 1

   Cut the potatoes into even chunks. Boil in salted water until a knife slides in with no resistance, 20-25 min.

2. 2

   Drain and return them to the warm pot for 1 min to steam off the water.

3. 3

   Mash the potatoes completely smooth while hot, then spread them level in a wide bowl.

4. 4

   Draw a line to divide the potatoes into four equal parts. Lift one quarter out and set it aside.

5. 5

   Fill the empty space with potato starch, level with the potatoes. Add the quarter back on top.

6. 6

   Add the egg and 1 tsp salt and knead briefly into a smooth, soft dough. Overworking makes it tough.

7. 7

   Drop a spoonful of dough into simmering water to test it. If it falls apart, knead in 1 tbsp starch.

8. 8

   Roll the dough into a log 4 cm (1 1/2 in) thick and slice it into pieces 2 cm (3/4 in) wide.

9. 9

   Roll each piece into a ball, flatten it slightly and press a deep dimple in the middle with your thumb.

10. 10

    Heat a wide pot of well-salted water until it barely simmers. Cook the dumplings in 2-3 batches.

11. 11

    When they float to the surface, simmer 3 min more, then lift out with a slotted spoon.

12. 12

    Fry the bacon in a dry pan over medium heat until crisp, 6-8 min. Add the onion and cook until golden, 4-5 min.

13. 13

    Serve the dumplings hot, topped with the bacon and onion. Spoon some of the bacon fat over them.

Imported from definitelynotachef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.