Boil the potatoes in a large pot of water. Then peel and press them into a large enough bowl.
Mix the pressed potatoes with potato starch, wheat semolina and salt and nutmeg to taste. It is very important that the mixing should be done as hot as possible, i.e. after cooking you should waste as little time as possible.
I always do it in such a way that I tip away all the hot cooking water and fill once cold tap water into the pot – so I can take the potatoes at least quite pleasantly from the pot. Even though at first it seems like you have way too much starch in the bowl, the dough quickly becomes wonderfully homogeneous. After seasoning, turn into dumplings of 100 g each between the palms of your hands.
Due to the properties of this dough, this works absolutely fine. Put the dumplings in boiling salted water and wait until they float on top and the semolina has slightly swollen, the outer shell will look something like a goose skin.
The result is wonderfully fluffy potato dumplings.
Instead of finishing cooking the dumplings immediately after shaping, you can easily store them in the refrigerator until the next day (and probably longer) or simply freeze them.
This potato dough can also be used for any kind of stuffed dumplings, such as grammel dumplings.
The dough seals perfectly and holds together tightly during cooking.