Finely grate the boiled potatoes and set aside. The best way to do this is to use the fine vegetable grater, because it will be too fine on the potato grater. Then finely grate the raw potatoes as well. Put the mixture in a potato bag and squeeze out the water completely. It should be a very dry mass. Now mix the potato masses well with the salt. If the mass sticks, some semolina can be kneaded in until the dough no longer sticks to the hands. Then form approx. 5 cm large dumplings.
These are cooked in low-boiling salt water for about 20 minutes. It is important that there are not too many dumplings in the pot when cooking and that the dumplings do not touch.
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