Boil 1/3 of the potatoes the day before as jacket potatoes. 2/3 of the potatoes stay raw.
Peel everything on the day of preparation. Grate raw potatoes and place in a bowl. Grate the boiled potatoes and transfer to another bowl.
Prepare two pots with water. Squeeze raw potatoes into a bowl with a press bag or cloth. Add the squeezed potatoes to the boiled potatoes. Drain the potato water, retain the starch that has settled on the bottom and add to the potatoes. Add a heaped teaspoon of salt. Add a little boiling water, just enough so that the potato dough can be shaped well, without leaving a pulp.
Shape dumplings, do not make them too big. Rinse your hands repeatedly with cold water. Put the dumplings in boiling water, let the water boil briefly. Let the dumplings sit on a low flame for about 20 minutes.
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