Waldviertel dumplings

Ingredients for 4 servings:

• 750 g potato(s), floury, raw
• 250 g potatoes, floury, cooked
• 1 pinch of salt
• Nutmeg, grated, 1 sulfur leaf

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

(original form made from raw potatoes)

The cooked potatoes are mashed or grated, but never mashed. The raw potatoes are peeled and placed in a larger pot. Place a small piece of aluminum foil on top, place the sulfur plate (approx. 6-8 cm² in size) (break off as needed) on this foil, and light it. Then immediately put the lid on the pot. After a minute, you can remove the potatoes and grate them with a grater. This is why they are also called “grater dumplings.” The sulfur plates are available at drugstores or pharmacies. If used as described above, the grated dough will remain absolutely light, and the dumplings will look very good. If you don’t, the mixture will turn gray and unsightly, but this will not affect the flavor. Grating should be done in a bowl lined with a strong kitchen towel, and you should use the grater on the slowest side (not the side for carrots or potato pancakes!), otherwise you’ll end up with shavings for potato pancakes. Then remove the raw potato dough with the cloth and squeeze it well. Let the squeezed water stand in the bowl; after a short time, the potato starch will settle there. Drain the water, add the starch to the potato dough, and mix the grated raw potatoes with the pureed cooked potatoes. Season with salt and top with grated nutmeg. Form dumplings with wet hands and let them simmer in plenty of salted water for 15-20 minutes. The water should never boil, and certainly not simmer, otherwise you’ll end up with amateur-style potato soup (grin). I’ve already adapted the original and added a good grind of freshly ground black pepper; the version with 0.4 g of chopped Lombok peppers is also worth a try.