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Klöße

(potato dumplings)

Ingredients:
“mealy” potatoes (i.e., the sort that breaks easily and drily)
eggs
potato starch
salt
pepper
nutmeg

To feed 6 very hungry people, using 2.5 kg of potatoes should be plenty.

Preparation:
(1) Boil the potatoes, peal them, and let them cool down for 10 minutes or so.
Mash the potatoes finely and spread them out to cool down further (this is very important – otherwise your dumplings are likely to fall apart when you boil them).

(2) Per 1 kg (2 lbs) of potatoes
- mix 120-130 g (3-3.5 oz) of potato starch with ½ heaped tsp of salt, some pepper, and lots of ground nutmeg. Pour the mixture over the spread-out potatoes;
- stir 1 egg, and pour it over the spread-out potatoes.

(3) Knead the whole thing. Form round balls approximately 7 cm (3”) in diameter. Put them (or as many of them as fit at the same time) into a large pot of slightly boiling, salted water. After they rise to the surface, let them boil for another 15 minutes. Remove from the water.