Step 1

Carefully wash the potatoes and boil until soft in slightly salted water. Let the potatoes cool down completely. You can make this a day ahead (store in the fridge overnight).

Step 2

When ready to cook the potato dumplings, fill a large stockpot with water, add a pinch of salt and bring to a boil on high heat.

Step 3

Meanwhile, peel the potato skins off with a butter knife. Grate (shred) the potatoes into a large mixing bowl.

Step 4

Add the egg, both flours, potato starch and a pinch of salt. Knead the mixture with your hands until you get a thick dough. If it seems too sticky, add more flour.

Step 5

Dust the worktop with some plain flour and use this area for rolling the dough.

Step 6

Divide the dough into two parts. Take one part and roll it into a regular, about 5cm thick and 20cm long loaf with flat ends. Do the same with the second part of the dough. Sprinkle some more flour on the worktop if needed (it stops the surface from being sticky).

Step 7

Add both dumplings to the boiling water, lower the heat to medium-high, and cook for 20 mins, regularly stirring and checking they aren't stuck to the bottom of the pot.

Step 8

About a third or halfway through the cooking process, the dumplings will be floating on top of the hot water – continue cooking them for the rest of the time.

Step 9

Take the dumplings out of the boiling water. Cut them into 1-1.5cm thick slices, and serve them with roast meat, sauce, cabbage, or spinach.

Step 10

Optional: Brush the hot dumplings over with a knob of butter if you plan to serve them later.