Whetstones

Ingredients for 6 servings:

• 750 g potatoes, boiled
• 500 g potatoes, raw
• 65 g flour
• ⅛ liter of water
• 1 egg(s)
• Salt

Instructions

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

Grate the cooked, peeled potatoes from the previous day. Peel the raw potatoes, grate them as well, and squeeze them well in a cloth. Mix all ingredients into a firm dough. Form them into round or oblong dumplings and let them simmer in boiling salted water (do not boil!) until the dumplings float to the top. In the Lauterbach region, the potato mixture is scooped into the salted water with a round spoon. Here, the dumplings are called “Datscher” or “Glitscher.” The dumplings, which owe their name to their firm, slippery texture, are eaten with sauerbraten or in a bacon sauce. Using leftovers: Slice the dumplings and fry them in a pan with fat or diced bacon and onions.