John Myers
Ingredients for 4 servings:
- 2,000 g potatoes, raw
- 2 rolls
- Salt
- butter
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes
Peel 1500g of potatoes, grate them, and squeeze the excess water (using a linen cloth). Boil and mash the remaining 500g of potatoes. Mix the hot mashed potatoes with the raw potato mixture and add a very small amount of salt. The raw potatoes should be completely combined with the mashed potatoes. This creates the dough from which the dumplings can be formed. Now roll the dough into dumplings, placing a few pieces of toasted bread roll, previously cut and lightly toasted in butter, in the center of each dumpling. Before forming each dumpling, dip your hands in cold water. Bring lightly salted water to a boil and let the dumplings simmer for 20 minutes (over low heat). The dumplings should float freely in the water and not touch each other. The dumplings are cooked when they float to the surface. Suitable as a side dish to any type of roast, Christmas goose, goulash, or roulades. Tip: If you have any dumplings left over from the meal, you can slice them the next day and fry them in butter or margarine. They won’t taste good reheated.
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