Pan-fried Schupfnudeln potato dumplings

Wash the potatoes and cover with water in a saucepan. Simmer in their skins for about 25 min until tender. Drain, peel while hot and spread on a tray. Cool for about 60 min at room temperature.

Mash the potatoes finely. Crack the eggs into a bowl. Add 60 g flour, the starch, eggs, salt and nutmeg. Mix quickly to form a firm, smooth dough without prolonged kneading. Cover and rest for 30 min.

Use the remaining 10 g flour to dust the work surface and hands. Roll the dough into thumb-thick ropes. Cut pieces about 2 cm long, then roll between the palms into small dumplings tapered at both ends.

Heat a pot of water and keep at a gentle simmer. Poach the dumplings in small batches for about 5 min depending on thickness, until they float and are cooked through. Lift out with a slotted spoon, briefly cool in ice water and drain well. Toss with 5 ml oil and spread on a tray coated with 5 ml oil.

Heat the remaining 5 ml oil in a wide frying pan. Add the well-drained dumplings, then the butter. Cook for about 10 min, turning gently until golden on all sides. Serve hot as a side dish.