For the Erdäpfel-Grünkern-Wuzerl, boil the potatoes with the skin until soft. Let cool slightly, peel and press through the potato press on a large floured board.
Add the butter in flakes and work it in a little so that it melts. Mix in salt, nutmeg, chopped herbs, green spelt meal and the egg.
Add flour until you have a soft but not sticky dough. Depending on the type of potatoes, you may need more or less flour.
Form rolls of dough about 3 cm in diameter and cut out 1 cm wide dumplings with a dough card. Fry them slowly in butter, oil or clarified butter until golden brown.
Serve with salad or sauerkraut.
Preparation Tip:
The Erdäpfel-Grünkern-Wuzerl also taste very good as a side dish with meat.