For the potato dumplings, boil 600 g of potatoes in their skins in salted water until soft. Cool, peel.
Peel the remaining potatoes and grate very finely on a household grater directly into cold water. Press the cooked potatoes through a potato ricer. Drain the raw potatoes on a fine sieve and squeeze them very dry in a tea towel.
Knead all the potatoes with cornflour, semolina, salt, pepper and nutmeg until smooth. Form 12 dumplings from the mixture with moistened hands.
Bring salted water to a boil, gently pour in the dumplings and cook in the gently boiling water for about 25 minutes to half an hour. Drain the dumplings well and serve as desired.
Preparation Tip:
The potato dumplings can also be filled as desired.
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