potato dumplings

Ingredients for 6 servings:

• 1 kg floury potatoes
• 250 g potato starch
• 50 g wheat semolina
• nutmeg
• Salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

without egg

Boil the potatoes in a large pot of water. Peel them and mash them into a sufficiently large bowl. Mix the mashed potatoes with the potato starch, semolina, and salt and nutmeg, if desired. It’s very important that the mixture is mixed while it’s as hot as possible, meaning you want to lose as little time as possible after cooking. I always pour away all the hot cooking water and fill the pot with cold tap water once – this way I can at least remove the potatoes from the pot fairly easily. Even if it initially seems as if there is far too much starch in the bowl, the dough quickly becomes wonderfully uniform. After seasoning, roll the potatoes between your palms to make 100g dumplings. Due to the properties of this dough, this works absolutely smoothly. Place the dumplings in boiling salted water and wait until they float to the top and the semolina has swelled slightly; the outer shell will then look something like goosebumps. The result is wonderfully fluffy potato dumplings. Tips: Instead of finishing cooking the dumplings immediately after forming them, you can easily store them in the refrigerator until the next day (or probably longer) or simply freeze them. This potato mixture can also be used for any type of filled dumpling, such as grammel dumplings. The dough seals perfectly and holds together firmly during cooking.