Johann Lafer's Potato Dumplings

Potato dough

1. Wash the potatoes thoroughly and boil in plenty of water until soft.
2. Tip: Always use floury potatoes for dumplings. They are the only ones that bind well.
3. Peel the potatoes while hot and place in a baking dish. Leave to steam in the oven at 150 degrees (fan oven 130 degrees) for 10-15 minutes.
4. Then press the potatoes through a potato ricer into a bowl.
5. Press the mixture through the potato ricer again.
6. Tip: Pressing the potatoes twice gives the potato dough a pleasantly smooth consistency.
7. Lightly whisk the egg yolk and add to the potatoes.
8. Spread the cornflour over the potatoes and egg yolk.
9. Pour in the melted butter.
10. Tip: Add the egg yolk, starch and butter to the potatoes quickly so that they are well absorbed by the warm potatoes.
11. Mix everything thoroughly and season with 1 teaspoon of salt and freshly grated nutmeg.

Cook the dumplings

1. Shape the potato dough into a roll about 5 cm thick on a floured work surface and cut into 10-12 even pieces. Shape into round dumplings with moistened hands.
2. Bring plenty of salted water to the boil in a large shallow pan. Add the dumplings, reduce the heat and simmer for 10-12 minutes. When the dumplings float to the surface, remove them with a slotted spoon.