Savory Dumplings (Kluski śląskie)

From my Grandmother's Notes:

The Recipe

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Ingredients:

   Couple boiled potatoes in skins (uniform medium sized) cooled and peeled

   1 egg

   Pinch of salt
   Potato starch (not potato flour)

Press potatoes through a ricer or meat grinder. lay out on a counter in a cirle 2 - 3" thick. 

Cut into 1/4's, set one quarter aside, and fill it's exact volume with potatoe starch. 

Add egg, the removed 1/4 or potatoes, and a pinch of salt and knead the dough till soft and uniform.

Roll into loonie (Canadian $1 coin) sized balls, and pinch in the middle with fingers to make an indent on both sides.

Bring a big pot of water to a boil.

Place Dumplings, about 10 at a time, into the boiling water, and once they float up to the surface, boil for further 2 minutes. Remove with a slotted spoon onto a plate.

 Serve with melted butter, sauces of choice (Brown, mushroom, tomato, mustard)

The Review

Similar to the Kopytka, but more flexible recipe based on how many potatoes you have.