Potato Dumplings without Tedious Kneading

1. Boil the potatoes in the skin until soft – drain the water and briefly rinse the potatoes with cold water (this makes it easier to peel them) – peel off the skin and immediately press the hot potatoes through the potato press
2. Mix the potato starch with the semolina and the salt evenly and mix it with the pressed potatoes – as soon as the potatoes are no longer too hot, knead a smooth dough – then roll the dumplings and let them simmer gently for 15-20 minutes in the boiling water (boiling time comes on the size of the dumplings)
3. Put a dessert plate upside down on a flat plate – take the dumplings out of the water with a perforated ladle and place them on the prepared “double plate” – so they can dry off nicely and do not lie in the “draining juice”

Danger ! here the version for wheat allergy sufferers

1. People allergic to wheat use corn semolina instead of semolina !! These dumplings are lighter and more “airy” than those made with wheat, but can be kneaded just as quickly – if you like compact, heavy, firm dumplings, you should let them cool down after cooking or perhaps prepare them the day before .. then the dumplings without wheat have the usual firmness … they taste very good!