Silk dumplings

Ingredients for 6 servings:

• 1 kg potato(s), floury
• 4 m.-sized eggs
• 1 tsp salt
• 1 pinch of nutmeg
• 250 g potato flour, or more, depending on the consistency of the dough
• White bread, but not fresh!
• 2 tbsp butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

from boiled potatoes

Peel the potatoes and halve or quarter them, depending on their size. Cook in a potato steamer or pressure cooker (that’s what I always do; it’s a breeze!) and let the steam evaporate. Press the potatoes through a potato ricer while they’re still hot and let them cool slightly. Then add salt, nutmeg, and eggs and briefly mix the dough with a wooden spoon. Gradually knead in the potato flour (I do this with my hands so I get a better feel for the dough) to create a dough that isn’t too firm and won’t stick to your hands. The amount may vary depending on the size of the eggs or the texture of the potatoes. Then let the dumpling dough rest for a while. Meanwhile, cut the white bread (day-old rolls will also work) into approximately 1 cm cubes and fry in butter until crispy. Bring a sufficiently large pot of salted water to a boil. Form tennis-ball-sized dumplings, place a few toasted bread cubes in the center (amount to taste; I like a lot!), and cook the dumplings in lightly simmering salted water for about 15-20 minutes. The dumplings are done when they rise to the surface and have visibly increased in volume. We like these dumplings with Sauerbraten (sauerbraten), game dishes, or horseradish braised meat (see there). They definitely need plenty of sauce! TIP: You can also use this dough to make potato gnocchi.