Grated Potato Dumplings(Pyzy)

Grate potatoes and allow to drip dry in fine sieve or cloth bag.

Gently press out moisture.

Let the leftover liquid settle; pour off the clear liquid at top and add the sediment (starch) to grated potatoes.

Stir in egg and flour and work into a moist but firm dough.

If it feels too mushy, adding a bit of flour won't hurt.

Transfer dough to moist board; form walnut sized balls between floured hands and cook in boiling salted water.

If you want, leave the dough mushy and spoon it out of bowl with a tablespoon into the boiling water.