Potato Dumplings

The day before you need the dumplings, wash and boil 1 pound and 10 ounces of potatoes; peel while still hot and mash, then leave them to cool.

The next day, rub them through a fine sieve. Grate the raw potatoes; put them into a cloth and squeeze out as much liquid as possible.

Combine the cooked, mashed potatoes with the raw, grated potatoes and knead into them the egg, flour and salt.

With floured hands, shape the mixture into dumplings about the size of your fist.

Drop into boiling, salted water and simmer until done.

Cooking time: about 20 minutes.