Potato dumplings like grandpa used to make

Ingredients for 3 servings:

• 1 kg potatoes, floury
• 75 g cornstarch
• 75 g flour
• 1 egg(s)
• Salt and pepper, white
• nutmeg
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Peel the potatoes and boil them in salted water. When they are tender, press them through a ricer. Cover the bowl with a clean tea towel. This is best done the day before so the potatoes can cool completely. If you want to use them the same day, refrigerate the bowl. Lightly fluff up the potato mixture (ideally with a meat fork or chopsticks), add the seasonings to taste, and fold in lightly. Then fold in the cornstarch and flour. Pour the egg onto the dough and knead with a hand mixer on low speed. Form the dough into a small ball and roll it into an even roll on a floured surface. CAUTION: Do not press the dough too firmly, or the airiness will be lost! Then divide the roll into equal-sized pieces, depending on how large you want the dumplings to be. Briefly dab the cut ends in the flour and shape them into a small ball with your hands. Do not press too firmly. Once all the dumplings are formed, cook them in boiling salted water for 10-15 minutes. Stir gently occasionally to prevent them from sticking together. When they rise to the top, they should be cooked. Then simply remove them from the water with a slotted spoon and enjoy. Tip: If you have any leftover dumplings, you can slice them the next day and fry them briefly on both sides in a pan.