North German potato dumplings

Ingredients for 4 servings:

• 1 kg potatoes
• 2 eggs
• 300 g wholemeal flour
• 1 pinch(s) nutmeg
• 1 tsp marjoram
• 1 tsp salt
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Inspired by a recipe from the Selsingen Country Women’s Association

Peel the potatoes and boil them in salted water until tender. Drain, place them in a mixing bowl, and mash them with a potato masher. Let the mashed potatoes cool slightly to prevent the eggs from curdling. Add the eggs, wholemeal flour (or plain flour type 405 if you don’t like a grainy taste), nutmeg, marjoram, salt, and butter, and mix everything into a smooth dough using a hand mixer fitted with a dough hook. Let the dough rest for 30 minutes to allow it to develop. Bring a large pot of water to a boil and add salt to prevent the potato dumplings from drying out. Form the dumplings with a moistened tablespoon (the dough is very slippery, so you can’t handle it with your hands). The dumplings will then be gnocchi-shaped, not round. Add the potato dumplings to the hot (but no longer boiling!) water and let them sit for about 15 minutes. When the dumplings float to the top, they’re done. Caution: If the water is still boiling, the dumplings may fall apart! Remove the dumplings from the water with a slotted spoon and serve in a warmed bowl. A quick tip: I always place an upturned saucer in the bowl so the dumplings don’t sit in the remaining draining water.