Potato Dumplings

Finely grate raw potatoes into a large enough bowl of cold water. Lift out potatoes, squeeze briefly and repeat the process to wash out some of the potato starch.

Form the grated potatoes on a firm kitchen towel (linen), roll tightly and twist the ends of the towel against each other enough to squeeze out the liquid.

Put the dry amount in a large enough bowl and pour boiling hot milk over it. Cool.

Press cooked potatoes through a potato ricer and add to the milk-potato mixture form with flour and egg yolks.

Knead everything thoroughly and season strongly with salt and freshly ground pepper.

Divide the dough into tennis ball-sized pieces and form smooth, round dumplings.

In a large saucepan, bring salted water to a boil and cook the dumplings at a low temperature (the water must still boil down, not bubble) for about 20 minutes. Lift out with a skimmer and bring to the table in a heated baking dish.

With a good, floury type of potato, these dumplings will work just as well for the inexperienced. If you are afraid they might fall apart during cooking, bind the cooking water with potato starch. To do this, use 1 tsp. cornstarch per liter.

Source: Wolfgang Moenninghoff “Enjoying in good German”.

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