Peel and cut the potatoes, then boil in salt water until tender. Mashed potatoes and let cool.
Tamp the mashed potatoes to density and make a hollow in the middle by laying the excess potatoes on top.
In that place, pour 2 tbsp. flour and starch. There should be enough starch so that it completely fills that recess on the sides.
Add lightly beaten 1 egg, salt and knead a uniform dough. Knead the dough for about 10 minutes.
Form from a large piece of dough. Cut into pieces, 1.5 cm thick. Each piece is rolled into a ball, and press the middle with your finger, forming a hole.
Bring a large amount of water to a boil, salt with water. Carefully, dip the dumplings in water, mix and cook 1 minute after the dumplings surface.
Ready dumplings need to be laid out in a single layer until they cool slightly. Fry on all sides until golden brown in vegetable oil.