Prepare half of the potatoes as jacket potatoes, peel them and press them through the potato press. Peel and grate the other half.
Squeeze the grated potatoes with a cloth and collect the potato water. After about 30 minutes, mix the potato starch with the mash of grated potatoes and jacket potatoes and the salt and pour the remaining potato water into a saucepan.
Add cornstarch to the mashed potatoes until the mixture is no longer sticky and can be formed into balls (approx. 4 - 5 cm in diameter). Bring the potato water and additional water to the boil and add the dumplings.
Let simmer for about 5 minutes until the dumplings float on the surface. The dumplings taste best when fried with onions.
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