Potato dumplings with nuts

1. 

potatoes 14 oz (400 g)

Cook potatoes in a water for 20-25 minutes, let it cool and peel it.

2. 

Mash potatoes or finely grate it.

3. 

chicken egg 1 pc • semolina 5.75 oz (160 g) • salt 1 pinch

Add one egg, semolina and a pinch of salt. Knead the dough.

4. 

flour medium 0.75 oz (20 g)

On a floured board divide dough into 6 pieces. With spread fingers from every piece roll the small tube of dough and with cutlery knife cut into a shorter parts.

5. 

Gradually set dumplings aside adequatelly floured so they will not stick to each other.

6. 

Put the dumplings in boiling water. After a while, when they are cooked, they float to the surface. Let them cook for another 4 minutes after floating.

7. 

Take them out with a perforated scoop or sieve.

8. 

unsalted butter 1.5 oz (40 g)

Fry the cooked dumplings in butter until golden.

9. 

ground walnuts 2.75 oz (80 g) • powdered sugar 1 oz (30 g)

Serve sprinkled with a mixture of ground nuts and sugar.