Silesia (Slask) is a coal-mining region that has both Polish and German traditions. My husband, Jan, was born there. These noodles are a Silesian tradition and, interesingly enough, Silesian call them "Polish noodles" (kluski polskie). Try serving them with different meats and sauces, or as an individual dish covered with fried bacon bits.
- 6 large potatoes, peeled
- 1/2 cup potato starch or cornstarch
- 1/2 cup all-purpose flour
- 1 egg
- 2 teaspoons salt
1. Fill a large pot with water; add 1 teaspoon of salt and the potatoes. Bring to a boil, reduce the heat to medium, and cook until the potatoes are soft, 20-30 minutes.
2. Drain the potatoes thoroughly, and return them to the pot over medium heat to steam away excess water, 30 seconds.
3. Puree the potatoes thoroughly using a potato ricer or a food processor; the puree must be very smooth, no lumps! Mix the starch, flour and eggs into the puree.
4. Make the noodles: form the puree into 1 inch balls. Poke the indentation (a hole) into each ball
5. Bring the fresh pot of water with 1 teaspoon of salt to a boil. Add the noodles to a boiling water. Reduce the heat to medium and stir immediately to prevent the noodles from sticking to the bottom. After they float to the top, cook for 2 minutes, not more. Remove with the slotted spoon, and serve immediately.