While you can easily and quickly conjure up dumplings from a bag, the homemade version tastes much better. No magic is needed here, just a little know-how and a little time.
Photo by Janine, meinhaushalt.at
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Wash one half of the potatoes and cook them in a pot with plenty of water as jacket potatoes. After the cooking time, drain the water, peel the potatoes, and let them cool in a bowl.
The second half of the potatoes is also washed, peeled and grated finely on a fine grater. Important: let the grated potatoes drain in a fine sieve so that the watery part can run off, or place the grated potatoes in a good kitchen towel and wring the mixture out thoroughly. Collect the water in a separate bowl and set it aside for a while. Potato starch will settle at the bottom, which we can use later.
Now mash the cooled potatoes well and fold in the grated, raw potatoes. Add the egg yolks, flour, a little potato starch, salt, and nutmeg, and mix everything well.
In a large pot with plenty of water, add a little salt and bring everything to a boil, then reduce the heat to medium. Moisten your hands under running water and form dumplings about the size of your hand. Moisten your hands repeatedly in between so that the dumplings turn out well and don't stick to your hands. Now put them into the water that is no longer boiling and let them simmer for about 10-15 minutes.
After the cooking time, simply remove the dumplings from the water with a ladle and serve with pan-fried dishes, a Sunday roast, or vegetables.
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