Kluski Śląskie

Cook the potatoes in boiling salted water, until tender.

Drain thoroughly. Mash them and then let them cool.

Press the mashed potatoes into a bowl and smooth the top. Draw two lines on the top of the potatoes, dividing the mass into fourths. Scoop out 1/4 of the potatoes and fill this space with potato starch, return the potatoes you just scooped out.

Add egg and salt, stir until well combined.

Roll a small amount of the mixture, about the size of a golf ball, in your hands until smooth. Make an indentation with your thumb and continue smoothing the dumpling.

Prepare a large pot of barely simmering salted water. Without overcrowding the pot, place dumplings in water with a slotted spoon. They will rise to the top after a few minutes, if a stubborn one or two stay on the bottom, give them a gentle nudge, they may be stuck.

Cook for 5 more minutes once they start to float, remove with a slotted spoon.

Top with with mushroom sauce to serve.