Silesian potato dumplings (Kluski śląskie)

1. Boil the potatoes in their skins, peel while still warm and press through a potato ricer; let cool completely.

2. Flatten the cooled potato in a bowl and divide it into four equal parts with a cross; take out one quarter and fill the space with the same amount of starch – this gets the ratio exactly right.

3. Add the removed potato, the egg and salt and quickly knead into a smooth, elastic dough (don't overwork it).

4. Shape walnut-sized balls, flatten them slightly and press a small dimple into the centre of each with your thumb – this holds the sauce.

5. Cook in batches in a large pot of lightly salted boiling water: once they float, cook for another 2-3 minutes, then lift out with a slotted spoon.

6. Fry the finely chopped onion in the butter until golden and pour over the dumplings; serve as a side with saucy meat dishes (beef roulades, goulash).

Tip: The indispensable side of the Silesian Sunday lunch, part of "rolada z kluskami i modrą kapustą" (beef roulade with dumplings and red cabbage); the dimple isn't just decoration – it catches the sauce.