For the potato dumplings, wash potatoes and cook in a perforated cooking container (at 100 °C for 28-34 minutes).
Peel potatoes while still hot and press directly through potato ricer.
Add eggs to the potato dough and season with salt and nutmeg. Stir in flour and potato starch.
Form a roll from the dough and divide into 12-14 pieces. Form the pieces into dumplings and cook in a greased, perforated cooking container (at 100 °C for 15-18 minutes).
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