First press the boiled boiled potatoes through a hot potato press. Let cool down. Grate the raw potatoes, by hand or with the food processor. Place on a sieve, drain well over a bowl. Then express it really well in a cloth.
Add the squeezed raw potatoes to the cooked ones in the bowl. Carefully pour off the previously drained potato water from the raw potatoes under the sieve. The potato starch has settled in the bottom of the bowl. Add this to the potatoes. In addition, 2 eggs, 1 teaspoon salt and 1 tablespoon potato flour. Knead everything well, preferably by hand. The result is a smooth dough. Possibly cook test dumplings. When it falls apart, add a little more potato flour. With the specified quantities it should work.
Bring a large saucepan of well-salted water to a boil. Mix some potato flour in cold water and add to the boiling water. The dumplings do not then dispense too much batter into the cooking water. At the same time fry the bacon and onions in a higher sauté pan with a little oil.
Cut off the dough with a spoon and shape it into small cams in your hand. Pour this into the boiling water, bring to the boil briefly and reduce the temperature to medium heat. The dumplings should only cook for about 20 minutes. When they come to the surface, they are correct.
Lift out of the water with a ladle and immediately add to the bacon and onion mixture. Actually, they are so ready to eat. My father always added some of the broth, which is very creamy, and some milk. Then mix everything well. The result is a somewhat greasy consistency that makes the whole thing more juicy. We loved it so much.
Traditionally the gray mice were eaten with us with sauerkraut, bacon and sausage.
My sisters got to try yesterday. They thought it tasted like it used to. I was very happy.