Boil the potatoes (fork test). Peel and press through a potato press. Salt generously, add the two tablespoons of soft wheat semolina and the potato flour. Knead the mass well. It should not get cold, otherwise the dumplings can no longer be shaped so nicely. If necessary, add so much potato flour that the dumpling dough no longer feels sticky, but soft and dry.
Shape 16 dumplings. Soak in salty water and cook gently for about 25 minutes. Let it evaporate slightly and enjoy.
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