John Myers
Ingredients for 12 servings:
- 2 kg potatoes
- Salt
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
or green dumplings
The day before, boil 1 kg of jacket potatoes. Press them through a potato ricer and refrigerate. The next day, peel 1 kg of raw potatoes and finely grate them. Squeeze the grated potatoes firmly in a dumpling bag (or a cloth), collecting the potato water. Let stand for a while so that the starch can settle. Carefully and very slowly drain the potato water, reserving the settled potato starch, and then add it to the raw potato mixture. Season the potato mixture with salt and pour a little boiling water over it. Add the cooked potatoes and mix into a smooth mixture. The mixture will turn green, gray, and light. With wet hands, form 12 dumplings. Bring salted water to a boil in a wide, tall pot, then carefully cook the dumplings (let them simmer) for about 15-20 minutes. When the dumplings rise to the surface, they are done.
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