potato dumplings

Ingredients for 4 servings:

• 1 kg potatoes, large, floury
• 1 roll
• 1 tbsp butter
• some salt
• some nutmeg, freshly grated
• 75 g flour
• 100 g potato starch
• 1 egg(s), (size M)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

filled with toasted bread cubes

Wash the potatoes and cook in a hot oven at 200°C on the oven rack on the middle shelf for 1 hour (fan oven not recommended). Dice the bread rolls. Toast in a pan with 1 tbsp butter over medium heat until golden brown. Set aside. Halve the potatoes, scoop out the flesh with a spoon, and press them through a potato ricer twice while hot. Let cool. Season the potato mixture with a little salt and freshly grated nutmeg. Sprinkle the flour and potato starch over the potatoes and mix in loosely with your hands. Mix in the egg. Quickly mix everything into a dough. Add a little more potato starch if necessary. Shape the potato dough into 4 large or 8 small dumplings and fill them with the largest toasted bread cubes. Bring a large pot of water to a boil and add salt. Add the dumplings, bring to a boil, then let it simmer, uncovered, over low heat for 15 to 20 minutes.