2 lbspotatoes(900 g) cooked with the skin on, cooled down
3 cupall-purpose flour(390 g) or farina/semolina
1 tablespoonstarchpotato or corn starch
MAKE AHEAD: Boil the potatoes with the skin on the day before and let them cool completely overnight. Before preparing the potato dough, put a pot of lightly salted water on the stove to boil.
Peel the cooled potatoes and grate finely on a hand grater. Add the flour, potato starch, egg, and salt.
Process the ingredients into potato dough. Keep some flour aside so you can dip your hands in it if the dough gets too sticky.
Divide the dough into equal parts. Roll out each on a floured work surface into a 2-3 inches (5-7 cm) thick cylinder. The length of the cylinder is determined by the diameter of the pot in which you will cook the dumplings. It is usually in the range of 8-10 inches (20-25 cm).
Put the prepared dumplings immediately into slightly boiling water. Check after a while. If they have stuck to the bottom, use a fork to loosen them to swim carefully.
Cook the dumplings for 20-25 minutes.
After cooking, carefully remove the dumplings from the pot. If you do not serve the dumplings immediately, brush them with a little melted lard to prevent the surface from drying out.
SERVING: Cut the potato dumplings into slices about 1.½ inches (1,5 cm) wide. If you like, add braised cabbage. Serve as a side dish with roast meat.
It would be best if you let potatoes completely cool down for dumplings before processing. Plan well and cook the potatoes the day before.
The longer the potato dough stands, the more it thins. Have water boiling before you start making the potato dough.
Do not flip the dumplings while cooking. If you like, cover the pot partly with a lid to keep more heat in the pot.
You can press or mash the cooked potatoes instead of grating them.
Makes 3-4 dumpling rolls.
You will get about 13-15 slices of dumplings from one dumpling roll
The caloric value is calculated for one serving, which contains 6 slices of potato dumplings.