John Myers
Ingredients for 4 servings:
- 3 kg potato(s), waxy
- 1 pinch of salt
- Croutons (toasted bread cubes)
Instructions
Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes
for machine processing
Note: This recipe is not suitable for making hand-grated dumplings. Quickly peel all of the potatoes. Cut about a third of them into small cubes, place them in a pot and just cover with water. Add a pinch of salt and boil the potatoes until soft. Puree with a hand blender or mixer until you have a fine puree. The puree should taste slightly salty. Add the remaining potatoes to the juicer. It is important to press the potatoes into the machine slowly; this prevents unbalance and coarse pieces in the starch. Let the juicer run for a while at the end until hardly any juice comes out. Then remove the starch. Mix the still-hot puree with the grated potatoes. The right consistency is achieved when you can just about shape the mixture. Shape the dumplings into balls with wet hands, press in the bread pieces and place them in hot, salted water that is not boiling. The dumplings are ready when they start to float.
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