Polish Silesian Potato Dumplings

Ingredients

• 2 lb russet potatoes, peeled and halved
• ½ cup whole milk
• 2 whole large eggs
• 1 cup all-purpose flour
• 1.5 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 8 oz sharp cheddar cheese, cut into 0.5-inch cubes
• 4 tablespoon unsalted butter
• 1 whole medium yellow onion, thinly sliced

Instructions

1. 1

   You're making Silesian dumplings from scratch—everything starts with the potato dough. Place 2 lb halved russet potatoes in a large pot and cover with cold salted water by 2 inches. Bring to a boil over high heat, then reduce to medium and simmer until completely tender and a fork easily pierces the largest piece, about 15-18 minutes. Drain very thoroughly in a colander, shaking to remove as much water as possible.

2. 2

   Return the hot potatoes to the same pot (off heat). While they're still steaming, mash them vigorously with a potato ricer or masher until completely smooth—lumps will make the dough tough. Let them cool for 2 minutes.

3. 3

   Add 0.5 cup whole milk, 2 large eggs, 1 teaspoon kosher salt, and 0.5 teaspoon freshly ground black pepper to the warm mashed potatoes. Stir with a wooden spoon until well combined. Sprinkle 1 cup all-purpose flour over the top and gently fold it in with a spatula until a shaggy dough forms. Do not overmix—you're looking for just-combined, slightly sticky dough.

4. 4

   Lightly flour a clean work surface and your hands. Turn the dough out and gently knead for 30 seconds until it just comes together—it should feel soft and slightly sticky, not stiff. If it's too wet, dust with a tablespoon more flour. Divide the dough into 12 equal portions.

5. 5

   Flatten one portion into a 2-inch disk in the palm of your hand. Place one 0.5-inch cube of sharp cheddar cheese in the center. Fold the edges up and over the cheese, pinching at the top to seal completely—if cheese leaks out during cooking, the dumpling falls apart. Roll gently between your palms to smooth out any cracks and create an oval, roughly 2 inches long. Set on a lightly floured plate. Repeat with all remaining dough portions.

6. 6

   Bring a large pot of generously salted water to a rolling boil over high heat—the water should taste like the sea. Working in batches of 4-6 dumplings, gently drop them in. Stir once gently with a wooden spoon to prevent sticking. They'll sink to the bottom, then float to the surface as the inside warms. Once they float, cook for another 2-3 minutes—they should rise about halfway up the side of the pot.

7. 7

   Meanwhile, melt 2 tablespoons unsalted butter in a 12-inch skillet over medium-high heat. Once foaming, add the thinly sliced onion and cook, stirring occasionally, until deep golden brown with crispy edges, about 8-10 minutes. You should smell the caramel-like sweetness from the onion sugars. Reduce heat to low and keep warm.

8. 8

   Using a slotted spoon, transfer the cooked dumplings to a warm plate. Repeat cooking batches until all dumplings are done.

9. 9

   Arrange the dumplings on a serving platter. Drizzle the warm caramelized onions and their butter over the top, making sure each dumpling gets some. Serve immediately while the dumplings are still warm and the cheese inside is molten—cut one open at the table so diners see the melted cheese spilling out.

Tools you’ll need

• large pot (6-quart)
• potato ricer or masher
• wooden spoon
• spatula
• 12-inch skillet
• slotted spoon
• colander

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