Semi-silky dumplings

Ingredients for 4 servings:

• 1,000 g jacket potatoes
• 250 g potato flour
• ⅛ liter milk, boiling
• 1 tsp salt
• 3 slices of toast
• 50 g butter or margarine

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 45 minutes; Total time approx. 9 hours 15 minutes

Boil the potatoes in their jackets the day before. Peel them after cooking and press them through a potato ricer. Cover and leave to stand overnight. On the day of preparation, cut the bread into cubes, melt the butter or margarine in a pan and fry the white bread cubes in them. When they are nice and golden yellow, set aside to cool. Sprinkle the potato flour over the potato mixture. Sprinkle with salt. Bring the milk to a boil and pour over the mixture. Knead everything into a dough. If it is sticky, add a little more potato flour. Use a tablespoon of the mixture to scoop out a well and fill with 2 or 3 Kracherle (white bread cubes). Form dumplings with wet hands. Bring salted water to a boil and carefully add the dumplings to the water. Boil for about 1 minute. When the dumplings float to the top, reduce the heat and let the dumplings stand for about 15 minutes. The water should no longer be boiling. All roasts go well with this dish with the appropriate sauce.