Potato dumplings half and half

Ingredients for 4 servings:

• 1 kg potatoes, mainly waxy
• 2 tbsp, heaped potato flour
• 1 pinch(s) citric acid, crystalline
• nutmeg
• Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

made from raw and boiled potatoes without egg

Peel the potatoes, cut one half into pieces, place in a pot, cover with water, season with salt, and bring to a boil. Cover and cook for about 20 minutes. Meanwhile, finely grate the other potatoes and toss with a pinch of citric acid; this prevents them from turning brown. Place in a cloth, squeeze dry, and collect the liquid, then let stand to allow the starch to settle. Place the squeezed potato mixture in a bowl and mix with the potato flour. Carefully drain off the liquid from the settled starch. Add the starch to the grated potatoes. When the potatoes are cooked, drain them and immediately mash them with a potato masher. While still hot, add them to the grated potatoes. Quickly mix with a wooden spoon until a smooth dough forms. Let cool slightly, season with nutmeg, and knead thoroughly; the dough should feel almost dry and not stick to your hands. If the dough is still too soft, add a little more potato flour. Form 8 dumplings from the still-warm dough. If desired, add toasted white bread cubes to the center. Bring salted water to a boil in a large pot and add the dumplings. Reduce the heat and let the water simmer gently for 20 minutes. Remove with a slotted spoon and serve.