Peel the potatoes and cook them in salted water. Then let cool a little and squeeze with a potato press. Add the eggs and a packet of potato flour and knead well.
It may be that some more potato flour from the second package has to be added. Add just enough flour that no more dough remains on your fingers when kneading. The dough must be nice and velvety.
Now shape the dumplings. Bring the salted water to the boil and add the dumplings. Let simmer for 2 minutes. Then put the lid on the pot and let the dumplings steep for about 15 minutes.
All kinds of roasts with hearty sauce go well with it.
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