Homemade German Schupfnudeln

Peel, chop, and boil the potatoes in salted water about 15 minutes until fork-tender, then drain and mash. 2. Add 3/4 cup chickpea flour, the tapioca flour, salt, nutmeg, and optional bouillon powder and knead into a soft dough, adding more chickpea flour if too sticky. 3. Cut the dough into equal pieces and dust with tapioca flour. 4. Roll each piece into strands and cut into 1 to 1.5 inch pieces. 5. Roll each piece between your hands into finger-shaped dumplings. 6. Heat oil in a pan, fry the Schupfnudeln until browned on both sides. 7. Add half a cup of water, cover, and steam until the water evaporates.