German Potato Dumpling

1 c leftover mashed potatoes*
1 egg
1/2 t salt
1 c + 2 T cup potato starch

I used leftover mashed potatoes; they will work in this recipe. Add the egg to the mashed potato, and mix to blend completely. Mix in 1 cup of the potato starch stirring gently until well blended. Add the additional 2 T of potato starch as needed.
Continue to bring the dough together with your hands. Pat the dough into a rectangle about 1” thick on a board sprinkled lightly with potato starch or potato flour.
Cut the dough into 10 pieces. Coat your hands with a little flour and roll each piece of dough into a ball, using a little extra potato starch as needed.
Meanwhile a saucepan filled with water should be coming to a boil. Lower the heat to a simmer.
Salt the water. Drop in 3-4 dumplings.
Gently add the dumplings to the water. They will not float for a few minutes. Once the dumplings come to the surface make sure the water is simmering, not boiling.
Cook for 20 minutes. Lift dumplings from the pan with a slotted spoon. Serve with a little melted butter, breadcrumbs, or stew or pot roast and gravy.

*2-3 medium russet or Yukon gold potatoes, peeled, cut into large chunks, boil to fork tender
Rice or mash and then continue with recipe adjusting amounts as needed.

Recipe and photo provided by Jenn Borealo, Culinary Specialist at Alstede Farms

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