Peel the potatoes, grate 2/3 of the potatoes and squeeze hard in a linen cloth or burlap sack. Boil and puree the remaining third of the potatoes. Mix the hot puree with the raw potato mixture, add a little salt, optionally add a little grated nutmeg (not for poultry). The raw potatoes must completely combine with the mashed potatoes. The result is the dough from which the dumplings can be formed. Now roll the dumplings nicely with both hands, inserting 3-4 pieces of bread that have been diced and roasted in butter or margarine in the middle.
Tip: Dip your hands in cold water before each dumpling form.
Bring lightly salted water to the boil and let the dumplings simmer for 20 minutes over a low flame. The dumplings must be able to swim freely in the water and should not touch each other. If the dumplings swim on the surface of the water, they`re done.
The dumplings are the ideal accompaniment to any kind of roast, goose, duck, turkey, goulash or roulade.
Tip: Collect the squeezed out liquid in a bowl and let it rest for about 5 minutes, then carefully pour off the water and add the settled potato starch to the dumpling mixture again. (helps against overcooking the dumpling mass)
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