John Myers
Ingredients for 6 servings:
- 500 g potato(s), floury, raw and peeled
- 500 g potato(s), floury, cooked with skin
- some cornstarch
- some semolina (durum wheat)
- Salt
- pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
half and half
Grate the cooked and peeled potatoes (they can also be cold at this point) into a bowl using a grater on the fine side. Peel the raw potatoes and grate them into a separate bowl. Then press the raw potato mixture with a tea towel, catching any juice that runs out. Add the squeezed raw potato mixture to the cooked grated mixture. Add salt and pepper. Drain the juice, which should have separated and be clear by now. Scrape out the starch from the bottom and add it to the potato mixture. Pour about 50 ml of boiling water over the potatoes until the starch becomes translucent. Knead the dough with your hands, adding a little cornstarch and semolina until the mixture is no longer too sticky. Form into dumplings. Bring the water to a boil, let it boil briefly, then reduce the heat and let the dumplings simmer with the lid on for about 20 minutes.
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