Potato Dumplings

Preparation

1. 01

   Boiling

   Boil 400 g potatoes in their skins in plenty of water until tender (about 20-25 minutes). Drain, peel and mash thoroughly while still hot until smooth. Leave to cool to room temperature.

2. 02

   Grating

   Peel 800 g raw potatoes and grate finely using a fine grater.

3. 03

   Squeezing and resting

   Place the grated potato in a clean tea towel or muslin cloth and squeeze out the liquid thoroughly. Collect the squeezed liquid in a bowl and leave for 10 minutes for the starch to settle. Slowly pour off the water on top, keeping the starch that has settled at the bottom.

4. 04

   Kneading

   Knead the cooled potato purée, squeezed grated potato, egg, 2 tablespoons potato starch, the settled potato starch, 1 teaspoon salt, nutmeg and white pepper in a large bowl until a uniform dough consistency is reached. The dough should not be too sticky or too dry.

5. 05

   Shaping

   Wet your hands with water. Take walnut-sized pieces from the mixture and roll firmly in your palms to form neat dumplings. You should get approximately 8-10 dumplings.

6. 06

   Boiling

   Bring 3 litres of water to the boil in a large pot and add 1 teaspoon salt. Once boiling, reduce the heat; the water should not be boiling, only gently simmering (about 85-90°C). Gently lower the dumplings into the water with a spoon or your hands.

7. 07

   Boiling

   Cook the dumplings over low heat, without boiling, for about 18-20 minutes. When the dumplings float to the surface, they are cooked. Remove from the water with a slotted spoon and drain excess water. Serve hot.