Summary

Ingredients

• 1 kg potato (s), floury cooking
• 75 g cornstarch
• 75 g flour
• 1 egg (s)
• Salt and pepper, whiter
• nutmeg
• Flour for the work surface

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Instructions

1. Peel the potatoes and cook them in salted water. When they are done, give them through a press. Cover the bowl with a clean tea towel.
2. This is best done the day before so that the potatoes can cool down nicely. If you want to use it on the same day, you now have to put the bowl in the cold.
3. Slightly loosen up the potato mixture (preferably with a meat fork or chopsticks), add the spices to taste and fold in slightly. Then fold in the cornstarch and flour as well. Put the egg on the dough and knead with a hand mixer on a low setting. Shape the dough into a small ball and form an even roll on a work surface dusted with flour. ATTENTION: Do not press the dough too hard, otherwise the airiness will come out! Then divide the roll into pieces of the same size, depending on how big the dumplings should be. Then briefly dab the interfaces in the flour and shape into a small ball with your hands. Again, don`t press too hard.
4. When all the dumplings are formed, let them cook in salted boiling water for 10-15 minutes. Stir carefully in between so that they don`t stick together. When they rise, they should be done. Then simply get it out of the water with a slotted spoon and enjoy.
5. Tip:
6. If there are dumplings left over, the next thing you can do is to fry them briefly on both sides sliced in a pan.