Kluski śląskie — potato starch dumplings

Use plain potatoes that are already peeled and cooked, bought ready to use or left from an earlier preparation. Mash the cooked potatoes very finely into a bowl. Mix in the starch and salt. If using the optional egg, beat it and mix it in. Knead briefly until smooth and pliable.

Roll pieces of dough between your hands. Flatten slightly to make dumplings about 4 cm wide and 2 cm high. Press a small hollow in the centre with a finger.

Bring a saucepan of water to the boil, then reduce to a gentle simmer. Add the dumplings in batches without crowding. Once they float, cook for another 3 min without boiling hard. Lift out with a slotted spoon and serve hot.