Summary

Ingredients

• 1 kg potato (s), floury boiling
• 1 egg (s)
• 100 g flour
• 1 pinch (s) salt
• Croutons (bread cubes fried in clarified butter)

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Instructions

1. Boil the potatoes one evening before preparation as boiled potatoes, then press them through the press and refrigerate overnight.
2. Just before cooking: knead in the egg, flour and salt. The consistency of the mass is important if it is too soft, i.e. it looks wet, put some flour on the palm of each hand, put the dough on top for a dumpling and press flat, fill in 3-4 croutons and enclose in the dumpling. Shapes nicely round. Do this until the dough is used up.
3. Bring the salted water to the boil, put in all the dumplings when the water boils again, turn the temperature down to the minimum level and let the dumplings steep for 20 minutes.
4. Our favorite dumplings, made from my mother`s recipe. We don`t eat any more.