Ingredients
Method
Preparation
- Boil the potatoes in salted water for about 20 to 25 minutes until tender and easily pierced with a fork.
- Drain the potatoes and let them cool slightly. Peel the hot potatoes with care.
- Mash the cooled potatoes in a mixing bowl until smooth, avoiding lumps.
- Add the potato starch, salt, and egg (if using) and mix gently until just combined.
- Roll the mixture into 2-inch balls and place them on a floured surface.
Cooking
- Bring a large pot of salted water to a gentle simmer.
- Add the dumplings carefully to the simmering water. They are ready when they float to the surface, usually in about 10 to 15 minutes.
- Use a slotted spoon to remove the dumplings and serve warm.
Notes
Store leftover dumplings in an airtight container in the fridge for up to 3 days. For longer-term storage, freeze in a single layer then transfer to a freezer-safe bag for up to a month.