Baked Cheesy Sausage Potato Dumplings | A Crispy Classic

Wash the potatoes thoroughly, then boil them in their skins in lightly salted water until tender. Allow them to cool completely, peel them, and while still cold, grate them finely or pass them through a potato ricer.

Add the measured fine wheat flour, egg, and 1 teaspoon of fine salt to the potatoes. Work quickly to knead it into a soft, smooth dough that is easy to handle.

Divide the dough into smaller portions on a floured surface, roll them into finger-thick ropes, and cut them into 3–4 cm small dumplings. Bring a generous amount of water to a boil in a large pot, drop in the dumplings, and once they rise to the surface, cook for an additional 2–3 minutes, then drain.