Thuringian dumplings

Ingredients for 4 servings:

• 1 ½ kg potatoes, floury
• n. B. Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

without the addition of potato starch

First things first: You’ll need a juicer, which will later spin dry the potato pulp. Peel and quarter 1/3 of the potatoes, then fill a pot with water just enough to cover the potatoes. Add a teaspoon of salt, boil for 20 minutes, then press the water and potatoes through a potato ricer with a large ladleful of water. Let the thick pulp simmer in a pot. Peel 2/3 of the potatoes and cut them in half so they can be put into a juicer. Add the potatoes. Then remove the grated pulp from the juicer’s sieve, place it in a large bowl, and add half a ladleful of the pulp. Knead the grated potatoes with 1 teaspoon of salt, picking out any larger pieces. Work as quickly as possible to prevent the dumplings from turning gray. Pour the boiling pulp over the grated potatoes in the large bowl and immediately stir vigorously with a wooden whisk. The dumpling dough should loosen from the sides of the bowl. If the dough doesn’t bind or is too runny, return it to a large pot and stir slowly over medium heat until it reaches a consistency that allows you to form dumplings. To boil the dumplings, put water in a large pot and add 1 tablespoon of salt. Bring the water to a boil and then reduce the heat until the water is just about to boil. Form the dumplings one by one from the hot dumpling dough; to do this, moisten your hands with cold water from a small pot. Add the dumplings one by one to the pot with the water, but make sure that it never boils. Let the dumplings sit in the water for about 10-15 minutes, then remove with a slotted spoon and serve.