Grated dumplings

Ingredients for 4 servings:

• 12 large potatoes, waxy
• 5 medium-sized potatoes, waxy
• Salt
• 2 tsp, leveled salt for the cooking water
• e.g. garlic, squeezed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

A delight with roast duck

Peel the 12 large potatoes and finely grate them. Then squeeze them into a tea towel and place them in a bowl. Boil the 5 medium-sized potatoes, still with their skins, in a pot. Let them cool and grate them using a not-too-fine grater. Mix the cooked grated potatoes with the squeezed potatoes and season with salt. Form the mixture into dumplings. Bring salted water to a boil and let the dumplings simmer gently for about 35 minutes. I like to add a crushed garlic clove to the mixed dumpling dough. Serve with roast pork, duck, or goose and a cold wheat beer. Tip: If you have any leftover dumplings, cut them into medium-thick slices the next day and lightly fry them on both sides in a little fat. I always serve them with a cup of buttermilk. (I always make extra dumplings specifically.)