Erzgebirge green dumplings

Ingredients for 6 servings:

• 1 ½ kg potatoes, waxy
• 1 onion(s)
• 1 clove(s) garlic, squeezed
• 2 tbsp table horseradish
• salt and pepper
• 1 large egg(s)
• ½ bag(s) potato dumpling powder for mixing

Instructions

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

The day before you want to make the dumplings, boil 500g of potatoes. They should be mashed immediately after cooking, then covered with a cloth and left to cool. The next day, grate the raw potatoes very finely. This can be done by hand or, if you have a very fine grater, with a machine. The raw potatoes are then pressed through a dumpling bag or a linen cloth so that hardly any liquid remains. Then mix the cooked potatoes with the pressed raw potatoes, add the finely chopped onion, crushed garlic, horseradish, and spices, and knead well. You can add more horseradish or garlic to taste. The mixture should form a relatively firm mass. If the potatoes are too wet, boil them. To be on the safe side, I always add half a sachet of instant dumpling powder; then the dumplings are 100% guaranteed not to overcook. Bring plenty of water to a boil, then turn down the heat and let the dumplings simmer, do not boil them!