Baked Potato Dumplings | With sausage and crispy cracklings

Wash the potatoes thoroughly, then boil them unpeeled in lightly salted water until tender, about 25-30 minutes. Once cooked, peel them while still warm and rice or mash them until completely smooth using a potato ricer. Allow them to cool until lukewarm.

Add the all-purpose flour, whole egg, and 1 teaspoon of fine salt to the cooled mashed potatoes. Knead quickly into a soft, pliable dough. Do not overwork the dough so that the dumplings do not turn tough.

On a floured surface, shape walnut-sized dumplings from the dough. Cook them in boiling, lightly salted water: once they float to the surface, let them simmer for another 2-3 minutes, then remove with a slotted spoon and drain well.