Directions

1. Cook the potatoes

   Wash, peel and cut the potatoes into chunks. Place them in salted water and cook until completely soft.
   Drain well and allow the potatoes to steam-dry for a few minutes — dry potatoes create a smoother dumpling dough.

2. Mash the potatoes

   Press the hot potatoes through a potato ricer or mash them very finely until completely lump-free. Spread them slightly so excess steam can escape and let them cool down to warm, not hot.

3. Form the dough

   Sprinkle the potato starch evenly over the warm potatoes. Add the egg, melted butter, salt and nutmeg.
   Gently mix everything together just until a soft, smooth, cohesive dough forms. Avoid working the dough too long — overmixing can make dumplings dense instead of tender.

4. Shape the dumplings

   Lightly moisten your hands. Shape the dough into 6–8 even dumplings.
   If using toasted bread cubes, place one cube in the center of each dumpling and shape the dough around it.

5. Prepare the water

   Bring a large pot of salted water to a gentle simmer.
   The water must stay below a boil — boiling water can cause the dumplings to break apart.

6. Cook the dumplings

   Lower the dumplings gently into the simmering water. Let them cook for 20–25 minutes, until they rise to the surface and feel firm when lifted.
   Do not stir; allow them to cook undisturbed.

7. Serve

   Lift the dumplings out with a slotted spoon and place them on a warm plate.
   Serve immediately with gravy, roasted meat or festive dishes.