Potato dumplings half and half

Ingredients for 4 servings:

• 1 kg potatoes, preferably floury
• 2 eggs
• 1 tsp baking soda
• Salt
• possibly potato starch or semolina
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for the steamer

Boil 500g of potatoes in their skins or steam them, let them cool briefly, and peel them. (This should be done a day in advance, but fresh potatoes will also work.) Peel 500g of potatoes and grate them very finely into a bowl of salted water and a teaspoon of baking soda (this prevents the potatoes from turning brown). Place the potato mixture in a sieve, let it drain, and collect the potato water. Place the drained mixture in a kitchen towel and squeeze it very, very vigorously (preferably with two people) to form a dry potato mixture. Drain the previously collected potato water, but leave the separated starch in the bowl and add the dry dough. Grate the jacket potatoes finely and add them to the raw potato dough. Add the eggs and season generously with salt and nutmeg. Mix the mixture thoroughly and let it rest, covered, for half an hour. Shape the dough into dumplings as desired (we made them the size of tennis balls) and steam them in an oiled, perforated dish at 100°C for 22-25 minutes. If you don’t have a steamer, place the dumplings in bubbling salted water and let them cook at a low temperature. Simmer on low heat with the lid open for 20 minutes. Then cook a test dumpling and add some semolina cooked in milk and/or potato starch if necessary, as the dumplings can fall apart. We like to eat these dumplings as a side dish to meat dishes with sauce, but also on their own with browned butter and onions. Serve with a green salad. Tip: Depending on the potato variety, the potato has more or less starch. The starch content determines the consistency of the dumplings. Therefore, this recipe is only a guideline. Depending on the potato variety, a little starch may need to be added.