Silesian Potato Dumplings with Mushroom Sauce, inspired by Vega in Wrocław

Method

1. Boil the potatoes in their skins until soft, about 25 minutes; peel and press or mash them smooth while warm, and let them cool.

   25 min

2. Pat the mash flat in a bowl, cut out a quarter of it, fill the gap with potato starch, add half the salt and knead into a smooth dough. Roll balls the size of a walnut and press a dimple into each with your thumb.

   10 min

3. Cook the dumplings in plenty of salted boiling water; once they float, give them 2 minutes more and lift them out. Work in batches.

   12 min

4. For the sauce, cook the chopped onion and sliced mushrooms with the water until soft, about 8 minutes. Stir 1 tablespoon (15 ml) of potato starch into the cold soy milk, pour it in and simmer 2 minutes until creamy; add the dill, pepper and the rest of the salt.

   10 min

5. Toss the lettuce and sliced cucumber with the lemon juice and a pinch of salt.

   3 min

6. Serve the dumplings with the mushroom sauce poured over and the salad on the side.

   2 min

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Tips

• Floury potatoes (russet type) give the lightest dumplings.
• The dimple holds the sauce: do not skip it.

Notes

Our version of a dish Ely ate at Vega, a vegan bar on Wrocław's market square.