potato dumplings

Ingredients for 4 servings:

• 1 ½ kg potatoes, waxy
• 1 egg(s)
• 4 tbsp wheat flour
• some salt
• salt water
• Flour for the hands

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

hearty side dish for roast

Peel the potatoes and boil about 1/3 of them in salted water as usual. This is best done the day before, as the cooked potatoes need to be completely cooled. Cooling should take place in the pot in which the potatoes were cooked so that the residual heat can be used to evaporate the remaining liquid. Leave the pot uncovered until the potatoes are cool. After that, you can cover them with a kitchen towel, but not with a lid, as the potatoes will still sweat and would only result in a sticky mush when grated. On the day of the meal, first grate the cooked potatoes in a food processor. The grater disc shouldn’t be too fine. Now grate the raw potatoes finely and press the mush in portions into a tea towel to create dry potato straws. The more liquid that is squeezed out, the better the dumplings will turn out. The grated cooked potatoes and the potato straws from the raw potatoes are then kneaded with the flour and egg in a bowl until a smooth dough forms and seasoned with a little salt. With floured hands, form dumplings and let them sit in simmering (but not boiling) water for about 15 minutes. When the dumplings float and no longer roll, they are ready.