Vogtland green dumplings

Ingredients for 4 servings:

• 1 ½ tsp salt per liter of water
• 2 pinch(s) salt for the dough
• 2 kg potatoes, peeled, floury
• 1 pinch(s) of pepper (but not essential)

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

green dumplings, done right

Bring the water and salt to a boil in a generously sized pot. Grate the potatoes (for larger quantities, this is best done with a juicer/grater; only then do you remove any ‘leftovers’ so that no coarse pieces end up in the dumpling mixture). Squeeze the grated potatoes vigorously and let the liquid stand. Now comes the most important trick, otherwise the dumplings will turn into soup: Don’t let the water boil or simmer, but keep it hot! Pour the pressed dough into a bowl. Take a tablespoon of the potato juice (it will settle at the bottom) and add it to the mixture. Now, using a ladle, gradually add enough hot water (this is important) to the mixture and mix until the consistency is reached that, when held in your hand, almost flows through your fingers. Mix in salt and pepper, if desired. Now form dumplings and drop them into the hot water. This is best done with two people, so the other person can always remove the lid and put it back on so the water doesn’t cool down too much. The mixture is very soft. Once all the dumplings are in the pot, let them simmer for about 20-25 minutes. Do not boil, otherwise they will fall apart immediately. When the dumplings all float to the top, let them simmer for another 5 minutes and they are ready. Tastes delicious with roulades, duck, broiler meat, goose and many other dishes with sauce. Don’t be alarmed, these dumplings will turn really green. Tip: if you want to eat beef roulades with this, pull the dumplings apart and spread them with medium-hot Bautzen mustard, then drizzle with roulade sauce. Tastes excellent, even if it sounds unusual.