John Myers
Ingredients for 4 servings:
- 4 kg potatoes, waxy (e.g. Cilena)
- some salt
- some nutmeg
- 1 egg(s)
- Water (salt water)
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Boil 2 kg of potatoes in their jackets and let them cool, then peel them. Peel the remaining 2 kg and grate them. The grated potatoes must be pressed to create a completely dry potato mixture. This is best done by rubbing the potatoes in a sieve first (this allows some of the water to drain away). Then place the mixture in a linen bag and either press it by hand (the mixture must be completely dry afterward). You can also tie the bag tightly and put it in the washing machine and spin it twice in a row. This last option ensures that the mixture is very dry (otherwise the dumplings won’t turn out well). Then transfer the mixture to a large bowl and press the peeled potatoes through a potato ricer into the bowl. Finally, add salt, nutmeg, and the egg to the potatoes and mix everything together well. Season the dough to taste, adding more salt and nutmeg if necessary. Form the dough into dumplings about the size of a tennis ball. Place them in a large pot of boiling salted water (depending on the size of the pot, 4-6 dumplings will fit at once). Cook the dumplings for 20 minutes. Then remove them with a slotted spoon and drain in a sieve. Goulash tastes great with this! The potato dough will turn brown, but this is normal and doesn’t affect the flavor. The cooked dumplings will be gray, but this is also completely normal. Another tip: you can also put the grated potatoes in a clean pair of women’s stockings (perhaps cut from a pair of pantyhose) and squeeze them out. However, as mentioned, it is important that the mixture is thoroughly dry afterward!
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