Cook the potatoes in their skins, peel them and place them in a shallow bowl. Let the potatoes steam in the preheated oven at 150 degrees for 2-3 minutes. You must be completely dry.
Put the steamed potatoes through the potato press twice. The finer the potato dough, the finer the dumplings will be, so put through the press twice
Egg yolks are now worked into the dry mashed potatoes with a spatula in order to better bind the dough. If that doesn`t happen, the dumplings will be tough and slippery
The starch content in potatoes is subject to strong seasonal fluctuations. In order to have good dumplings all year round, add 50 g of potato starch as an extra portion to the dumpling dough.
So that the butter, which is supposed to round off the dough, binds to the dough more quickly, knead it in liquid and lukewarm. Season the dough with salt and nutmeg.
Note: The dough has to be kneaded very smoothly again and again before new ingredients are added.
If the dough is soft and smooth like a good chamois leather, it is formed into 2 rolls (diameter approx. 4 cm). Each roll is cut into 8 pieces. Each piece is rolled into dumplings with the hands powdered with potato starch.
This results in 16 smaller, but very fine dumplings.
Salt water is boiled in a saucepan. When the dumplings come in, it can only boil. Boiling water would shred those dumplings. It takes about 15 minutes to cook them.
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