Traditional Silesian Potato Dumplings with Butter and Golden Onions

Peel the potatoes, cut them into evenly sized pieces, and place in a pot. Cover with cold water, add 1 teaspoon salt, and cook covered for 18–22 minutes, until a fork slides in easily. Drain very thoroughly and leave them in the hot pot for 2 minutes to steam-dry.

Transfer the potatoes to a wide bowl and let them cool completely for about 30 minutes. Warm potatoes can make the dough sticky and difficult to shape.

Pass the potatoes through a ricer or mash thoroughly until lump-free. Set aside about 10 g of the measured 180 g of potato starch for dusting the board. Add the remaining 170 g of starch, the egg and the remaining 1 teaspoon of salt to the potatoes, then quickly knead into a smooth, soft dough. Do not knead longer than necessary.

Divide the dough into 24 equal pieces. Shape each into a ball the size of a large walnut and make a shallow indentation in the center with your thumb. Arrange the dumplings on a board lightly dusted with the reserved potato starch, without stacking them.

Melt the butter in a skillet over low heat, add the onions, and cook for 7–9 minutes, stirring, until soft and golden but not burned. Remove from the heat and keep warm.

Bring 3 L water to a boil in a large pot. Cook the dumplings in batches in gently boiling water for 3–4 minutes after they float to the surface; they should be springy and cooked through in the center. Remove with a slotted spoon so they do not fall apart.

Serve the dumplings immediately, topped with the butter and onions. If cooking in batches, place the cooked dumplings in a bowl with 1–2 tablespoons hot cooking water to keep them from drying out before serving.