Ingredients

• 4 large potatoes, peeled
• 1 cup white potato starch
• 1 whole egg

Prep Instructions

1. Cook potatoes in slightly salted water (around 30 minutes).
2. Mash the cooked potatoes into smooth consistency and place into a large bowl.
3. Divide the cooked potatoes mash into quarters and take out 1 quarter of the mash making space in the bowl. You will use this mash and taking it out is a smart and easy way of keeping the proportions of the mixture for the dumplings.
4. In the empty space in a bowl place the potato starch.
5. Crack open whole egg in the middle and mix well all ingredients (potato mash, potato starch and an egg) with your hands. You want to achieve an even consistency smooth mass.
6. Make a smaller ball in your hands of the mass and roll it on your counter topped with a little bit of the potato starch to avoid sticking.
7. Once you roll it on the counter it should create a long shaped dumpling mixture which you cut into your preferred size of dumplings (smaller or bigger).
8. To cook the dumplings you need a pot filled with slightly salted water boiling for approximately 7-10 minutes on medium heat. Watch carefully the consistency of the dumplings because it is easy to overcook them and you don’t want that to happen. I like my dumplings sort of al dente way.

Nutrition Facts & Tips

Potato starch is starch extracted from potatoes. The cells of the root tubers of the potato plant contain starch grains (leucoplasts). To extract the starch, the potatoes are crushed; the starch grains are released from the destroyed cells.  The starch is then washed out and dried to powder.

Potato starch contains typical large oval spherical granules; their size ranges between 5 and 100 μm. Potato starch is a very refined starch, containing minimal protein or fat. This gives the powder a clear white colour, and the cooked starch typical characteristics of neutral taste, good clarity,
high binding strength, long texture and a minimal tendency to foaming or yellowing of the solution.

Source: Wikipedia