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A centuries-old favorite from Austria and southern Germany, these simple hand-shaped dumplings made with cooked potatoes, flour, and eggs are very forgiving and imminently customizable. I love using different combinations of flavorful flours and chopped fresh herbs or ground spices that complement or echo the flavors in the main dish. You can even add sugar to the dough and drizzle in jam or fruit compote after sautéeing for a new take on dessert.
Place whole potatoes in a large saucepan, and cover with water by 1 inch. Cover and bring to a simmer over high heat. Uncover, salt generously, and simmer until the potatoes are very tender, about 10 minutes, then drain. When cool enough to handle, peel the skins and press the potatoes through a ricer or mash very well. Let cool. (Can be prepared and refrigerated several days ahead.)
在一个大碗中，将土豆，面粉和盐混合在一起，然后扔掉。在中心井中一孔，然后加入蛋黄。搅拌直至将鸡蛋混合在一起，然后混合到土豆中，直到形成面团。用双手继续混合，直到面团感觉凝聚力为凝聚力，在必要时添加更多的面粉，因此不粘。
轻轻面粉一个工作表面。捏住少量面团，将其卷成面粉以涂上涂层，然后用双手将其滚入1/2英寸厚的绳索中。使用刀或板凳刮刀，将绳索切成1英寸的长度。在轻度面粉的手掌之间滚动每个长度，以形成两端的2英寸饺子。重复剩余的面团。
Bring a large pot of generously salted water to a boil. Add the dumplings and cook until they float, about 1 minute. Cook 1 minute more, then drain.
Heat the butter in a large skillet over medium-high heat. Add the dumplings and cook, stirring occasionally, until browned on all sides, about 5 minutes.
I've made this twice, both times with gluten-free flour, once using instant potato flakes and once using real potatoes and parsley. Both ways work and both were very tasty. The real potato + parsley combo was a bit harder to shape and didn't hold up quite as well but that could be because the parsley wasn't minced fine enough. The fix was to make smaller dumplings. I'll make this again. It's pretty easy, looks fancier than it actually is, and is a nice and lighter change from mashed potatoes.
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