Hoorische

Step 1: Finely grate 2 ¼ lb starchy potatoes, raw into a bowl of cold water, then tip into a clean tea towel and twist hard over a bowl until no more liquid comes out. Let the liquid stand for 5 minutes, pour off the water and keep the white starch at the bottom.

Step 2: Mix the squeezed potato with the starch, 9 oz starchy potatoes, boiled and cooled, 2 tbsp plain flour and 1 tsp of the 1 ½ tsp salt into a firm, slightly sticky dough.

Step 3: With wet hands, roll pieces of dough into fingers about 8 cm long and 3 cm thick, tapered at both ends.

Step 4: Bring 3 litres water, for simmering with the rest of the 1 ½ tsp salt to a gentle simmer (not a rolling boil). Lower in the dumplings in batches and cook for 12–15 minutes until they float and are firm when pressed. Lift out and drain.

Step 5: Melt 1 ⅜ oz butter in a large frying pan over a medium heat, add 1 onion if using, and fry the dumplings for 6–8 minutes, turning, until golden and crisp all over. Serve with hot 1 ⅛ lb sauerkraut, warmed.