Boil 2 kg potatoes as jacket potatoes and let them cool, then peel them. Peel the remaining 2 kg and grate on a grater. The grated potatoes must be squeezed out so that a completely dry potato mixture is created. The best way to do this is to rub the potatoes in a sieve beforehand (this allows a certain amount of water to drain off).
Then put the amount in a linen bag and either squeeze it out by hand (must then be an absolutely dry mass). You can also tie the bag well and put it in the washing machine and let it spin out twice in a row in the spin program. This latter option guarantees that the mixture is really very dry (otherwise the dumplings will not succeed).
Then you put the mixture in a large bowl and press the peeled potatoes into this bowl using a potato press. Finally, add salt, nutmeg and the egg to the potatoes and mix everything together well. Season the dough to taste and season with salt and nutmeg if necessary.
Shape the dough into dumplings about the size of a tennis ball. Put in a large saucepan with boiling salted water (depending on the size of the saucepan, 4 - 6 dumplings fit in at a time). The dumplings need to cook for 20 minutes. Then lift it out with a slotted spoon and drain in a sieve. Goulash tastes very good with it!
The potato dough turns brown, but this is normal and does not affect the taste. The cooked dumplings are gray. But this is also perfectly normal.
And another tip: the grated potatoes can also be put in a clean women`s sock (possibly cut off from tights) and squeezed out in this way. But as I said, it is important that the mass is then very dry!
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