Ingredients:

  • 1 lb Russet potatoes, peeled and boiled
  • 1 lb Russet potatoes, peeled and raw
  • 1 tsp sea salt
  • 1/2 tsp ground nutmeg
  • 3 tbsp potato starch
  • 1 large egg, beaten

Instructions:

  1. Rice the boiled potatoes while they're still warm. Note: This ensures there are no lumps in your dough.
  2. Grate the raw potatoes using the finest holes on your grater.
  3. Place the grated raw potatoes in a kitchen towel and squeeze firmly until no more liquid drips out.
  4. Mix the riced potatoes, squeezed raw potatoes, salt, and nutmeg in a large bowl.
  5. Fold in the beaten egg and potato starch.
  6. Mix gently by hand until a cohesive dough forms. Note: Don't over knead or they'll become gummy.
  7. Shape the dough into balls, about the size of a golf ball.
  8. Carefully slide them into a pot of gently simmering salted water.
  9. Simmer for 15-20 minutes until the dumplings float to the surface and feel springy.
  10. Remove with a slotted spoon and drain.