German Potato Dumplings

• 12 oz (350g) baking potatoes, such as Burbank or russet, peeled and diced
• 1 large egg, beaten
• 3 tbsp all purpose flour, plus more for dusting
• 1/4 cup semolina
• 1/2 tsp caraway seeds
• Salt and freshly ground black pepper

1. Cook the potatoes in a large saucepan of lightly salted water about 20 minutes, or until tender.
2. Drain well, and return the potatoes to the saucepan.
3. Stir over low heat for 1 minute to evaporated the excess moisture.
4. Mash the potatoes, then let them cool.
5. Transfer the potatoes to a large bowl.
6. Add the egg, flour, semolina, and caraway seeds, and season with salt and pepper.
7. Stir well.
8. The mixture should hold its shape; if it doesn't, add a little more flour.
9. With floured hands, shape the mixture into 12 balls, then roll into sausage shapes.
10. Place in a single layer on a plate.
11. Refrigerate for at least 30 minutes.
12. To cook, bring a large saucepan of water a boil over high heat.
13. Add the dumplings and reduce the heat to medium-low.
14. Simmer for 15 minutes, until the dumplings are floating.
15. Drain and serve hot.

baking potatoes, egg, flour, semolina, caraway seeds, salt

Taken from www.cookstr.com/recipes/german-potato-dumplings (may not work)