Saxon dumplings according to grandmother's recipe

Ingredients for 8 servings:

• 600 g flour
• ½ pack of baking powder
• 600 g potatoes, mostly waxy
• 2 eggs
• 1 ½ tsp, leveled salt
• 400 g breadcrumbs
• 4 tbsp margarine
• 1 tbsp butter
• some cornstarch
• some salt
• some milk

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

rolled potato dumplings filled with breadcrumbs

Boil potatoes with their skins on (it doesn’t need to be salted water). Peel them after cooking and press them through a potato ricer or grate them while still warm. Let them cool. Crushing cold potatoes requires more strength, but is of course possible. Toast breadcrumbs in margarine until golden brown. Add a little good-quality butter at the end for flavor. Sift flour and baking powder into a large bowl. Add potatoes, eggs, and salt. Knead vigorously. The dough should have a tough, elastic, relatively firm consistency and be easy to roll out, but not too sticky. Add more flour if necessary—this always depends on the type of potato used. Divide the dough in half and roll it out thinly into a rectangle on a starch-floured baking board. The board must be well floured so the dough doesn’t stick, but it can also be easily loosened with a knife. Spread the toasted breadcrumbs on top. Then cut the dough lengthwise once and crosswise several times with a knife to create strips that are easy to roll up. Push the breadcrumbs from the dough a little towards the edge of the board. Brush this edge of the dough with milk so that the rolled dumpling can be sealed. Roll the dumpling up from the center to the milk-brushed edge and press it shut. The sides remain open, so do not brush with milk and seal it. Place in boiling salted water, bring to the boil, and then simmer on low heat for about 20 minutes. Stir occasionally so that the top dumplings also reach the bottom. Test: Take a dumpling out, cut it in half to see if it’s cooked. Goes well with goulash. It also tastes delicious sliced ​​and fried in butter with cinnamon and sugar. The dumpling strips can also be used as a garnish in a clear soup or broth, but only add them shortly before serving.