Boil the potatoes in their skins, drain them, rinse them briefly, peel them and press them through the potato press while still hot, then let them cool down.
Mix the mixture with the flour, cornstarch and salt.
Stir the melted fat and egg yolks into the batter.
Shape dumplings with floured hands. Put in boiling salted water and let steep for 20 minutes.
Take out the finished dumplings (if necessary cook a test dumpling first), drain and place in a preheated bowl.
Tips:
Potato dumplings turn out better if you add a little mixed cornstarch (1 tablespoon to 1 liter of water) to the lightly salted cooking water.
These dumplings are a good accompaniment to sauerbraten or boiled beef.
Ingredients
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