Quick dumplings

Ingredients for 4 servings:

• 1 kg potatoes, preferably large
• 125 g cornstarch
• some herbal salt
• 1 slice(s) of toast

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

partly cooked in a pressure cooker

Peel the potatoes. Cook in water in a pressure cooker until tender. This only takes 10-12 minutes from the steaming time. Release the steam and reserve the cooking water. Bring the water to a boil in a large pot. Toast the toast in a toaster and dice it. Mix 125g of the cooking water with the cornstarch. Mash the potatoes with a potato masher until smooth. Knead in the starch-water mixture and herb salt. Form dumplings and fill them with the toast cubes. Let them simmer in gently simmering water for about 20 minutes. When the dumplings spin when nudged, they’re done. Remove them with a slotted spoon. The advantage is that it’s faster than cooking in a saucepan alone, and there’s no peeling required. Plus, you often already have cornstarch at home.