Real Thuringian potato dumplings I.

Ingredients for 6 servings:

• 1 ½ kg potatoes, boiled
• 75 g flour
• 100 g starch flour
• 2 eggs
• 20 g margarine
• 50 g white bread, diced, toasted
• Salt
• 1 pinch of nutmeg if desired

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

made from boiled potatoes – enough for 12 pieces

Grate the cooked potatoes. Mix with flour, 50g cornstarch, eggs, and salt (and a pinch of nutmeg if desired) to form a dough. Divide the dough into 12 pieces and flatten each one. Place the previously toasted white bread cubes in the center. Form them into smooth dumplings and roll them in the remaining cornstarch. Simmer gently in 2 liters of boiling salted water for 5 minutes, then let stand for another 5-10 minutes. Tip: Don’t grate freshly cooked potatoes; press them through the dough. This makes the dumplings particularly fluffy.