Very important is the way of preparation! Sequence and speed. Otherwise there'll be frustration.
Course: side dish
Put 1100g of the potato cut into small pieces in a pot, cover with water, add the salt and bring to the boil. Cook softly.
In the meantime, grate the 2/3 of the potatoes (in this case 2200g) as finely as possible. Then comes the part that requires strength. The grating must be squeezed until it is very dry. This works best with a potato press bag.
If you want to save yourself the effort (or have to) and have a taste for these Thuringian dumplings, it is best to use the Original Thuringian Dumpling Press.
Now finely crumble the dry potato scraps by hand into a large bowl. Add the potato starch and stir.
Blend the soft boiled potatoes with a hand mixer to a liquid paste. If it is too thick, add a little boiling water. Bring everything to the boil so that the porridge bubbles.
Very quickly whisk this boiling mash into the dry potato rub. The result must be a nice smooth, shiny dough.
Immediately form dumplings with wet hands and place in the hot, not boiling water. Let the dumplings sit quietly for about 10 minutes. Don't cook!