Grated Potato Dumplings (Pyzy)
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- 2 lb
- peeled potatoes
- 5 Tbsp
1Grate potatoes and allow to drip dry in a fine strainer, sieve, or cheesecloth.
2Let the leftover liquid settle; pour off the clear liquid at top and add the sediment (starch) to grated potatoes.
3With floured hands, form walnut sized balls. Drop in to a pot of boiling, salted water. Stir to keep from sticking. Dumplings are done when they float to the top.