Franconian-style dumplings

Ingredients for 4 servings:

• 2 kg floury potatoes
• 250 g flour, if required
• some water, if needed
• ½ white bread, cut into cubes and toasted
• Butter for toasting the bread cubes
• Salt

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 5 minutes

Boil 1 kg of potatoes and then peel them. Peel, grate, and juice the remaining potatoes. When juicing, make sure the potatoes are thoroughly dry. To do this, wrap the potatoes in a cloth and juice them. One or two spin cycles in the washing machine also help. The potatoes must be thoroughly dry. Combine the cooled, cooked potatoes and the dry, raw potatoes in a bowl, add a good pinch of salt, and knead everything into a dough. It is also helpful to grate the cooked potatoes beforehand. For a manageable and firm consistency, add flour or water to taste (but no more than 250 g), depending on the moisture content. The dough should not be sticky, but also not brittle. Once the dough has the right consistency, we recommend preparing the fried white bread cubes as a filling. To do this, flatten the dumpling dough over the ball of your hand, place a small handful of bread cubes in the center, and shape the flattened dough into a ball around the filling. Let the finished dumplings simmer in hot, but not boiling, salted water for 20 minutes, until they float to the top. Serve with a roast of your choice. Red cabbage is always a perfect accompaniment.