My potato dumplings

Ingredients for 4 servings:

• 500 g potatoes, floury, boiled with skin
• 125 g potato flour
• 125 ml water
• ½ tsp salt
• 1 handful of white bread, diced
• 1 tbsp margarine (e.g. Rama or Sanella)
• Salt
• 1 tsp potato flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

taste almost like raw dumplings

Either peel the boiled potatoes and mash them while they’re still hot, or peel them the next day and then grate them finely. Mix potato flour with water and add it to the mashed or grated potatoes along with the salt to make a dough. Slowly toast white bread cubes in margarine (please do not use butter or clarified butter) until light brown. Divide the potato dough into four pieces, form dumplings, and fill them with a few of the toasted white bread cubes. Bring a large pot of water to a boil, add salt, and a teaspoon of potato flour. Add the dumplings and simmer for about 5 minutes. Then reduce the heat and let the dumplings rest for about 25 minutes. Remove, drain, and serve as a side dish.