Thuringian-style dumplings

Ingredients for 4 servings:

• 750 g potatoes
• 100 g flour
• 50 g potato starch
• 1 egg(s) (size M)
• 1 some parsley
• 1 cup breadcrumbs
• 1 some milk
• salt and pepper
• nutmeg
• some flour for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

low in calories and very easy to prepare

Boil the potatoes until soft. It doesn’t matter whether you cook them as jacket potatoes (with skin) or peeled and cut into small pieces. Mash them into a mash and let cool. Mix the flour with the potato starch, salt, pepper, and a little nutmeg. Then fold the remaining ingredients and the egg into the potato mixture. Don’t knead for too long so the dough doesn’t become too mushy. Season briefly to taste and add more salt if necessary. Mix the breadcrumbs with a little milk and fry in a pan until nicely crispy. Take a large chopping board and cover it with plastic wrap. Spread the dough mixture on it and roll it out using another sheet of plastic wrap. Make sure the top sheet doesn’t get caught under the dough while rolling it out. Peel off the plastic wrap at an angle, immediately wiping off the sticky bits. Sift flour onto the now smooth and sticky dough surface and brush off any excess flour with your hand. Using the board, transfer the floured surface to a silicone mat (or new cling film) (turn it over). Peel off the cling film that is now on top at an angle. Sprinkle the smooth, sticky surface with parsley and the fried breadcrumbs. Using the silicone mat or cling film, roll the dough up (like a strudel) and shape it into a log. Wrap the finished roll again in the previously removed cling film. Wrap the rolls in aluminum foil and place them in a pot of boiling water for about 10 minutes, and let stand for another 10 minutes. The aluminum foil protects the cling film from the hot bottom of the pot. Alternatively, steam in a pressure cooker (above the water) or steamer for 20 minutes. The aluminum foil can be omitted.