Coburg dumplings

Ingredients for 6 servings:

• 2 kg potatoes
• 1 pinch of salt
• 2 rolls, stale
• 40 g butter

Instructions

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

a variation of Thuringian dumplings

Peel the potatoes, dice half of them, and boil slowly in salted water until tender. The water should only just cover the potatoes. When the potatoes are tender, mash them with the cooking water until mashed. Grate the other half of the potatoes into a bowl of cold, salted water (to prevent them from sticking). Drain the water, reserving any starch that has settled at the bottom and adding it to the hot mashed potatoes. Squeeze the raw potato mixture vigorously in a kitchen towel and mix well with the mashed potatoes. Season again to taste and add salt if necessary. Cut the bread rolls into small cubes and fry them in melted butter until browned. Form the potato mixture into dumplings with your hands and place a few breadcrumbs in the center of each. Let them simmer in simmering water for about 30 minutes. The difference between these dumplings and Thuringian dumplings is the higher proportion of raw potatoes and the different consistency.