Potato dumplings made from mashed potatoes with raspberries à la Didi

Ingredients for 2 servings:

• 50 g breadcrumbs
• 100 g potato flour
• 50 g wheat flour
• 2 m.-sized eggs
• 240 g mashed potatoes from the previous day
• 8 raspberries
• 2 tsp salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Recycling leftovers

Using a hand mixer fitted with a dough hook, knead the breadcrumbs, 50g potato flour, 20g plain flour, and eggs into the mashed potatoes. Mix the remaining flour and potato flour together. Dust your hands with this flour mixture and form 4 dumplings with floured hands. Open up the dumplings and fill each with 2 raspberries. Close the dumplings and form again. Meanwhile, bring 2 liters of water with 2 teaspoons of salt to a boil in a saucepan. Add the dumplings to the boiling salted water, bring back to a boil, and simmer uncovered for 20 minutes. The dumplings will float to the top. Remove the cooked dumplings from the water with a slotted spoon and drain well. Plate and serve.