Dieter's potato dumplings – filled with toast cubes

Ingredients for 10 servings:

• 2 kg potatoes, peeled, rather floury
• 150 g flour, up to 300 g
• 3 eggs, up to 4
• 2 slices of toast
• Salt
• nutmeg
• butter

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

with freezing and frozen preparation tips

Boil potatoes, cut into wedges or cubes, and let them steam. (Lid tilted). While still hot (well warm), press them through the Spätzle press into a bowl lined with a cloth or kitchen towel. It’s best to let it steam overnight to allow the moisture to escape. Important! Then make the dumpling dough with your hands from potatoes, flour (amount depending on the wetness of the pressed potatoes), and eggs. Add salt and season well with grated nutmeg, and let it rest for a while. The dumpling dough should no longer be too moist. If not, knead in a little more flour with your hands. On a floured work surface, form the dough into a log and cut into pieces of the desired size. Dice slices of toast and fry in “good” butter until crispy. Let cool. Form dumplings (about the size of a tennis ball) with wet hands, flatten slightly, place a few bread cubes on top, and enclose them with the dough. Heat plenty of salted water until hot. Add the dumplings, reduce the heat, and wait until they float to the top. Then let them stand for about 20 minutes – done. Freezing: Allow to cool and then freeze. When using: Place frozen dumplings in boiling salted water, reduce the heat, and let them stand until they float to the top.