dumplings made from boiled potatoes

Ingredients for 4 servings:

• 1 kg potato(s), floury
• 1 egg(s)
• 100 g flour
• 1 pinch of salt
• Croûtons (toast bread cubes fried in clarified butter)

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

Mama’s Pomeranian dumplings

Boil the potatoes the evening before preparation, then press them through a ricer and refrigerate overnight. Just before cooking: Knead in the egg, flour, and salt. The consistency of the mixture is important; if it’s too soft, i.e., looks wet, put a little flour in each hand, place the dumpling dough on top, and flatten it. Fill with 3-4 croutons and enclose them in the dumpling. Shape into a nice round. Repeat this process until you’ve used up all the dumpling dough. Bring salted water to a boil, add all the dumplings, and when it boils again, reduce the heat to low and let the dumplings sit for 20 minutes. Our favorite dumplings, made from my mother’s recipe. We don’t eat any other.