The dough for white dumplings is made of mashed boiled potatoes (moderately cooled, but still warm), potato flour and wheat flour. The ratio of the two kinds of flour is about 3:1. In some recipes, a whole egg may be added to the dough (this helps shaping if the mashed potatoes cooled too much and the shaping becomes problematic).
The dough for black dumplings is made of grated raw potatoes (the moisture removed by twisting in a linen cloth), roughly the same amount of mashed boiled potatoes, and the flour. In some recipes, a grated or chopped onion is added to the dough.
After hand rolling from the dough, the raw dumplings are flattened, and then the depression is made with a thumb.
The dumplings are cooked by inserting into boiling salty water in a large pot until they float to the top. If a larger number of dumplings is prepared, then the cooking must be done in batches (so that the dumpling do not glue together).
Read more about this topic: Silesian Dumplings
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