dumplings

Ingredients for 6 servings:

• 1 ½ kg jacket potatoes
• 1 egg(s)
• 1 tsp salt
• 200 g flour, about
• Water (salt water)

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

from boiled potatoes

Boil the potatoes the night before, peel them, and let them stand overnight in an uncovered container. The next day, grind the potatoes through a meat grinder. Mix with the egg and salt. Add enough flour and knead until the dough has the consistency of an earlobe. It shouldn’t stick. Form two rolls, each about 30 cm long. Cut into diagonal slices, about 4-5 cm thick. Bring salted water to a boil in a large pot, then reduce the heat slightly so that the water is no longer bubbling. Let a test dumpling stand in the hot water; do not boil it. When it’s cooked, it will float to the top. If the test dumpling falls apart, more flour needs to be added to the dough. Now let the remaining dumplings stand in the hot water. It’s best to stand by and watch until they float to the top. Remove the dumplings and serve. Tip: If you unexpectedly have any leftover dumplings, they’re also delicious fried in butter with sugar and cinnamon!