Summary

Ingredients

• 1 kg potato (s)
• 2 egg (s)
• 300 g whole wheat flour
• 1 pinch (s) nutmeg
• 1 teaspoon marjoram
• 1 teaspoon salt
• 1 tablespoon butter

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Instructions

1. Peel the potatoes and cook them in salted water until cooked through. Then drain, place in a mixing bowl and mash with a potato masher. Then let the mashed potatoes cool down a bit so that the eggs don`t stick.
2. Add the eggs, wholemeal flour (or type 405 wheat flour, if you don`t like it so gritty in terms of taste), nutmeg, marjoram, salt and butter and use a hand mixer with a dough hook to mix everything into a smooth dough. Let the dough rest for 30 minutes to allow it to develop.
3. Then bring enough water to the boil in a large saucepan and salt the water so that the potato dumplings do not leach out.
4. Shape the dumplings with a moistened tablespoon (the dough is very slippery so you cannot work it with your hands). The dumplings then have a dumpling shape, so they are not round.
5. Put the potato dumplings in the hot, but no longer boiling (!) Water and let it steep for about 15 minutes. When the dumplings float up, they`re done. Caution: If the water is still boiling, the dumplings can fall apart!
6. Take the dumplings out of the water with a skimmer and serve in a preheated bowl.
7. A little tip: I always put an upturned saucer in the bowl so that the dumplings do not lie in the remaining drained water.