Thuringian style potato dumplings


  • 2 kilogram potatoes
  • salt

Preparation method (receipt)

Boil the eve of 1 kilogram of potatoes in their skins, hot peel and grind into a puree, cool. The next day, peel and grate another 1 kilogram of potatoes, very good squeeze, the fluid retained aside settled starch is added to the grated potato. Blanch the grated potatoes in a small amount of salted water, recline on a sieve and combine with the cooled mashed potatoes. Form with wet hands a 12 round dumplings that are boiled in plenty of salted boiling water for 15-20 minutes.

potato salt