Potato Dumplings

Make potatoes in salted water, peel and squeeze while still hot.

Add egg, salt, flour and a little grated nutmeg and mix well. The dough should not stick to your fingers, maybe add a little bit of flour. Shape it into a thumb-thick roll, cut it into 2 to 3 cm long pieces, roll it over the inside of a grater or form little squares with a fork. Put them into boiling salted water, when they appear on the surface, take them out.

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