Step 1

MAKE AHEAD: Boil the potatoes with the skin on the day before and let them cool completely overnight. Before preparing the potato dough, put a pot of lightly salted water on the stove to boil.

Step 2

Peel the cooled potatoes and grate finely on a hand grater. Add the flour, potato starch, egg, and salt.

Step 3

Process the ingredients into potato dough. Keep some flour aside so you can dip your hands in it if the dough gets too sticky.

Step 4

Divide the dough into equal parts. Roll out each on a floured work surface into a 2-3 inches (5-7 cm) thick cylinder. The length of the cylinder is determined by the diameter of the pot in which you will cook the dumplings. It is usually in the range of 8-10 inches (20-25 cm).

Step 5

Put the prepared dumplings immediately into slightly boiling water. Check after a while. If they have stuck to the bottom, use a fork to loosen them to swim carefully.

Step 6

Cook the dumplings for 20-25 minutes.

Step 7

After cooking, carefully remove the dumplings from the pot. If you do not serve the dumplings immediately, brush them with a little melted lard to prevent the surface from drying out.