That should have been a family tradition, but I never heard of these dumplings until now. My Mom was from Silesea, but came here when she was very young. She only made potato dumplings the same way her mother-in-law, my grandma, made them.
I came across this recipe on the YT channel from Beryl S. This is the 4th recipe of one of her series.
Recipe for 3:
700 g floury potatoes, potato starch and some for the cooking water
Nutmeg and salt, 1 egg
I made a bacon and onion brown sauce to go with the dumplings and ate some braised red cabbage with it.
Steam or cook the potatoes. Steaming is better because they will not get water logged. Use a potato ricer or press and get them in a bowl as long as the potatoes are still warm. Press them down and let them cool. Use a knife and cut a cross in the dough. Scoop out one quarter completely and fill that to the top with potato starch. This is the reason I can give you the amount of potato starch in the recipe.
Season and add the egg. Mix it all into a compact dough. Form small balls, flatten them a bit and make a thumbprint in the middle. That is hole for the sauce later.
Use a large pot, add salt and 2 tbsp of potato starch to the water. That will prevent that the dumplings are falling apart. When the water is boiling, add the dumplings and reduce the heat. The dumplings have to cook below boiling point. They will need 15 min. Drain them and fill the holes with sauce.
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