Grate the peeled potatoes on a fine-mesh grater. Place a clean cotton cloth in a colander. Place the pot under a colander. Put the entire potato mixture on a cloth. Squeeze out excess water from the grated potatoes. Do not keep the removed mixture for too long on a cloth so that it is not too dry. Keep the water and carefully remove the potato starch from the bottom with a spoon. Put the pressed potatoes, starch, eggs, salt and flour in a bowl. Add the flour in batches and check the consistency after each mixing.
The potato mixture should be quite thick after mixing. During application, it should not overflow from the spoon, but it should not be too formed. Add the flour gradually and observe the mixture of the dumplings
Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil
You have to make sure that the water does not boil too much, because the dumplings can then fall apart. They tend to sink to the bottom during cooking. Stir them only after about two minutes after throwing in. Cook for five minutes from the moment it comes to the surface.