Potato dumplings made from raw potatoes

Ingredients for 4 servings:

• 1,500 g potatoes
• 100 g semolina (corn) or flour
• 500 ml milk
• Salt (I used 2 tsp)
• Roll(s), diced in
• 40 g butter, toasted
• 2 tbsp potato flour, if desired
• 50 g almond(s), dry, roasted + ground.
• 500 ml milk
• 2 tbsp cane sugar
• ½ tsp vanilla powder / 1-2 sachets vanilla sugar
• 1 pinch of salt
• 1 tbsp cornstarch (if you want pudding, use 2 tbsp)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, from an old cookbook

Grate 1.5 kg of raw potatoes in water, pour into a bag, and squeeze dry. The starch that settles in the water is added back to the potatoes. Cook 100 g of semolina or flour in 500 ml of milk until mashed. Toast bread cubes in 40 g of butter and pour the hot mixture with salt over the grated potatoes. Mix both, then form dumplings from the mixture. Boil them in salted water for 25 minutes. Alteration: Grate 1.5 kg of potatoes in an electric food processor. Pour the potato mixture into a fine sieve or linen cloth, collecting the potato water. Bring 100 g of ground corn (coarsely ground as semolina), 500 ml of milk, and 2 tsp of salt to a boil. Remove the pan from the heat, stir in the cornmeal, turn the heat off, put the lid on, and let it swell. Bring a large pot of salted water to a boil. Squeeze out the potato mixture, discard the potato water from the starch, add the potatoes to the starch, add the hot corn mash and mix everything together. (I mixed in 2 tbsp of potato flour because they were brand new, fresh potatoes.) Put a test dumpling into the boiling salted water. If it falls apart, mix in more potato flour. Add all of them, if they fit in the pot, and let it simmer for a good 25 minutes. Even if they lose some of their volume in the bubbling water, it will still be enough. I served it with an almond sauce: roast 50g of almonds in a dry pan. They need to smell, cool if possible, as it grinds better. Bring 450ml (approx.) of milk with 2 tbsp of raw cane sugar + 1 pinch of salt + 0.5 tsp vanilla powder / or 1-2 sachets of vanilla sugar to a boil. Stir 1 tablespoon of Mondamin into the remaining 50 ml of cold milk (use 2 tablespoons if you want pudding), then stir into the boiling milk, bring to a boil, and don’t forget to stir. When it boils again, stir in the finely ground almonds/nuts, let it cook for 1-2 minutes, and don’t forget to stir. Remove the potato dumplings, drain well, place on a plate, and serve with the sauce. Very filling.