Wash the potatoes, cook them until they are done and peel them. The boiled potatoes, grate, mash or press through the potato press. Let the potato mixture cool down.

Now add the egg and salt to the cold potato mixture and mix. Knead in the flour until the dough no longer sticks.

Fry the bacon cubes in a pan until crispy and let cool down a little.

Roll out the dough about 1 cm on a floured work surface. Cut the dough into 5 cm x 15 cm pieces. Spread about 1 tablespoon of crispy bacon cubes on each piece, roll up like roulades and seal all around so that nothing falls out.

Bring a large saucepan with salted water and some caraway seeds to a boil. Add the dumplings and slowly simmer. When the dumplings rise to the surface, let simmer for about 8 minutes.

Heat the butter in a pan, add breadcrumbs and let brown.

Serve the dumplings as a side dish to roulades and drizzle with 1-2 tbsp of the brown butter. If you like, you can fry them briefly in brown butter.