Boil the potatoes in salted water until tender. Perform a fork test to ensure they are fully cooked.

Once cooked, drain the water and peel the potatoes while they are still warm.

Press the peeled potatoes through a potato ricer into a large mixing bowl.

Generously season with salt.

Add the potato starch and semolina to the bowl.

Knead the mixture thoroughly until it forms a smooth dough. It’s important to work quickly while the potatoes are still warm; if the dough cools too much, it will become difficult to shape.

If the dough feels sticky, add more potato starch gradually until it is soft and dry but not tacky.

Divide the dough into 16 equal portions. Roll each portion into a smooth ball using your hands.

Bring a large pot of salted water to a gentle boil.

Carefully add the dumplings to the water. Ensure the water stays at a low boil to prevent breaking the dumplings.

Cook for about 25 minutes. The dumplings will float to the top as they cook.

Once cooked, remove the dumplings with a slotted spoon and let them drain briefly.

Serve warm as a side dish or enjoy them on their own with a drizzle of butter or gravy.