John Myers
Ingredients for 6 servings:
- 1 kg potatoes
- 1 tbsp salt
- n. B. starch flour
- 2 large onions
- n. B. water
Instructions
Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes
raw and cooked potatoes
Prepare half of the potatoes in their jackets, peel them, and press them through a potato ricer. Peel and grate the other half. Squeeze the grated potatoes with a cloth and collect the potato water. After about 30 minutes, mix the potato starch with the mash of grated and jacket potatoes and the salt, and pour the remaining potato water into a saucepan. Add cornstarch to the mashed potatoes until the mixture is no longer sticky and can be formed into balls (about 4-5 cm in diameter). Bring the potato water and additional water to a boil and add the dumplings. Simmer for about 5 minutes, until the dumplings float to the surface. The dumplings taste best when fried with onions.
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