Raw dumplings

Ingredients for 10 servings:

• 4 kg potatoes, large
• some salt
• 1 shot of vinegar
• n. B. White bread, diced, toasted in lard
• some water

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Griena Kleeß

Peel all the potatoes. Cut 1/3 of them into pieces and boil in a little salted water until soft (boiled potatoes). Grate the remaining raw potatoes into a bowl using a grater, occasionally pouring a little water mixed with a little vinegar over the grater. Pour the grated mixture in small portions into a linen potato sack (Kleeß Säckla) and squeeze out any excess water (it should be almost dry). Collect the squeezed-out water and let it stand so the starch settles. Meanwhile, place the thoroughly dried potato mixture in a bowl, season with plenty of salt, add the starch (from which the water has been carefully drained), and knead everything well. Then scald the mixture in boiling water. The dough should be neither too soft nor too firm. Then press in the cooked potatoes with a ricer and mix everything well again. Now, with wet hands, form round dumplings, placing a few toasted bread cubes in the center. Place the dumplings in a pot of boiling salted water and let them simmer for about 25 minutes, until they rise to the surface. They go well with almost any roast.