potato dumplings

Ingredients for 8 servings:

• 1 ½ kg potatoes, raw
• 500 g potatoes, freshly cooked
• 1 egg(s)
• salt and pepper
• 1 onion(s)
• 1 bread roll, dry, soaked
• 2 tbsp flour
• 70 g butter, browned
• ¼ liter sour cream

Instructions

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

Horny Knepp

Grate the raw potatoes and drain the mash in a sieve. Let the cooked potatoes cool, then grate them or grind them through a meat grinder. Mix the potatoes with the egg, then season with salt and pepper. Grate the onions into the dough. Squeeze the soaked bread roll well, tear it into small pieces, and add it to the dough. Mix everything together and knead with enough flour until the dough starts to peel away from the bowl. Then form dumplings and cook in plenty of boiling salted water until they float to the surface. Leave them in the water for another 2-3 minutes. Then remove them with a slotted spoon and place them in a bowl with a saucer at the bottom. Pour browned butter and sour cream over the dumplings in the bowl.