Grated Potato Dumplings(Pyzy)

1. 1

   Grate potatoes and allow to drip dry in fine sieve or cloth bag.

2. 2

   Gently press out moisture.

3. 3

   Let the leftover liquid settle; pour off the clear liquid at top and add the sediment (starch) to grated potatoes.

4. 4

   Stir in egg and flour and work into a moist but firm dough.

5. 5

   If it feels too mushy, adding a bit of flour won't hurt.

6. 6

   Transfer dough to moist board; form walnut sized balls between floured hands and cook in boiling salted water.

7. 7

   If you want, leave the dough mushy and spoon it out of bowl with a tablespoon into the boiling water.

* Per serving · 4 servings · Values may vary.

No additional tips available.