Homemade potato dumplings

Step 1/5

• ⅛ kg floury potato
• ⅛ tbsp salt

• pot (large, with lid)
• colander

Add half the potatoes to a pot of cold water over medium heat. Cook for approx. 20 min. or until tender, then drain and set aside.

Step 2/5

• ⅓ slices sandwich bread
• ⅓ tbsp unsalted butter
• salt

• cutting board
• knife
• frying pan
• cooking spoon

Meanwhile, cut bread into cubes. Melt butter in a frying pan over medium heat. Add bread cubes, season with salt, and toast until brown, then set aside.

Step 3/5

• ⅛ kg floury potato

• kitchen towel
• 2 bowls

In a clean towel set over a bowl, grate the remaining potatoes. Use the cloth to help you squeeze most of the moisture out of the grated potatoes, then transfer them to a clean bowl.

Step 4/5

• ½ egg yolks
• 6⅔ g starch
• nutmeg
• salt

• knife
• potato ricer
• fine grater

Peel cooked potatoes with a small knife, discarding the peels. Press the potatoes into the bowl with a potato ricer. Add freshly grated nutmeg to taste and season with salt. Add egg yolks, potato starch, and mix well to combine.

Step 5/5

• pot (large)
• slotted spoon

Bring a large pot of salted water to a simmer. Scoop the potato mixture into dumplings and use your hands to fill each dumpling with some croutons, then roll into a ball. Transfer dumplings to the pot of simmering water and cook for approx. 10 min. Gently lift out with a slotted spoon and transfer to a serving dish. Enjoy!

Enjoy your meal!