Potato Dumpling

Bring well-salted water to a boil in a large pot for the dumplings.

In a second pot, cook potatoes in their skins until semi-soft. Once cooled, peel them and grate finely onto a pastry board or into a large bowl. Add starch, flour, eggs, 1 teaspoon of salt, and quickly mix with a wooden spoon or by hand to form a soft but compact dough.

On a floured table or pastry board, shape the dough into longer rolls (so they fit into the pot with water) with a diameter of 5 cm. Immediately place them into the salted boiling water. After a while, check that they are floating; otherwise, detach them from the bottom. Cook over low heat for 20–25 minutes.