Surina's silken potato dumplings made from boiled potatoes

Ingredients for 4 servings:

• 600 g potatoes, floury
• 2 egg yolks
• 50 g potato flour
• 30 g butter, melted
• Salt
• Nutmeg, freshly grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Fine and noble with ragout, goulash, roasts etc.

Cook the potatoes in their skins, peel them, and place them in a shallow work bowl. Steam the potatoes in a preheated oven at 150°C for 2-3 minutes. They should be completely dry. Put the steamed potatoes through a potato ricer twice. The finer the potato dough, the finer the dumplings will be, so press them twice. Using a spatula, stir egg yolk into the dry mashed potatoes to help bind the dough. If you don’t, the dumplings will become tough and slippery. The starch content in potatoes varies greatly depending on the season. To ensure consistently good dumplings all year round, add an extra 50g of potato starch to the dumpling dough. To help the butter, which rounds out the dough, combine with the dough more quickly, knead it in while it is still lukewarm and liquid. Season the dough with salt and nutmeg. Note: The dough must be kneaded repeatedly until completely smooth before adding new ingredients. When the dough is soft and smooth like a good chamois leather, form it into two rolls (diameter approx. 4 cm). Each roll is cut into 8 pieces. Each piece is rolled into dumplings using hands dusted with potato starch. This will yield 16 smaller, but very fine dumplings. Boil salted water in a pot. When the dumplings are added, the water should just be simmering. Boiling water would shred these dumplings. They need about 15 minutes to cook. Remove with a slotted spoon and drain well.