Ingredients
- 5 large russet potatoes
- 1-3 teaspoons salt
- 2 eggs
- 85g (3oz) plain flour
- 100g (3.5oz) pancetta
Directions
- Bring a large pot of salted water to the boil. Peel and grate the potatoes.
- Place the potatoes in a tea cloth and press until all the water is removed. Put the potatoes in a large bowl and season, mix well.
- In a small bowl whisk the eggs then add to potato mix and gradually add the flour until you have a soft dough.
- Fry the pancetta on medium heat until crispy and set aside. Turn the heat down on the boiling water to a gentle roll and, using a teaspoon of the potato mixture, check to see if the dumpling holds together. It should sink to the bottom of the pot and when cooked fully it will float. If it falls apart, add more flour to your potato mix. Test until it holds together. Stir gently during cooking.
- As the dumplings start to float, take them out with a slotted spoon and put directly into the frying pan with the pancetta. Taste and season.
