Place the potatoes in water and cook until the skin cracks open easily. Then they are strained, peeled and pressed through the potato press while still hot. In a large bowl, mix the semolina and cornstarch, eggs and salt vigorously until you get a smooth, grippy dough. Cut Backerle (bread cubes) from the rolls and fry in butter. Form dumplings with wet hands and press the Backerle into the middle. Let all the dumplings slide into the boiling water and simmer at low temperature for about 30 minutes. ATTENTION! Do not cover, otherwise they will boil off!
Cotonna go particularly well with sauerbraten and game dishes.
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