Bring the water with the salt to a boil in a generously sized saucepan. Grate the potatoes (which works best with a juice centrifuge / grater for larger quantities, only then read out the `leftovers` so that no coarse pieces get into the dumpling mixture). Squeeze the grated potatoes vigorously, let the liquid stand. Now comes the most important trick, otherwise the dumplings will turn into soup: Do not boil or boil the water anymore, but keep it hot! Pour the pressed dough into a bowl. Take a tablespoon of starch from the juice from the potatoes (it settles on the bottom) and add to the mixture. Now gradually add as much hot (this is important) water to the mass with a ladle and mix the amount until it has a consistency that, when you hold it in your hand, the mass almost flows through your fingers. Mix in salt and possibly pepper. Now form the dumplings and slide them into the hot water. It`s best to do this with two people, so the other person can always remove the lid and then put it back on so that the water doesn`t cool down too much. Because the mass is very soft. When all the dumplings are in the pot, let it stand for about 20-25 minutes, under no circumstances boil, otherwise the dumplings will fall apart immediately. When the dumplings are all floating on top, let stand for another 5 minutes, then they are ready. Tastes great with roulades, duck, broilers, goose and many other dishes with sauce. Don`t be alarmed, these dumplings will turn really green. Tip: if you want to eat beef roulades with it, pull the dumplings apart and brush with medium-spicy Bautzen mustard, and pour roulade sauce over them. Tastes great, even if it sounds unusual.
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