Summary

Ingredients

For the dumplings:

• 1 kg potatoes, floury boiling
• 2 egg yolks
• 1 whole egg
• 15 g salt
• 220 g cornstarch (e.. potato flour)

For the croutons:

• 45 g butter
• 3 slices toast
• 1 handful parsley

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Instructions

1. Wash the potatoes and cook in salted water for about 25-30 minutes.
2. Pour off the water, peel the still warm potatoes and press them into a bowl using a potato press. Add the egg yolk, egg, salt and the cornstarch and mix everything together well with damp hands.
3. For the croutons, remove the crust from the bread and cut into cubes. Wash the parsley, pluck from the stalk and chop finely. Heat the butter in a pan and add the parsley, sweat. Add the toast and toast, turning, until it has turned color.
4. Prepare a board, form dumplings out of the potato mixture and work in two to three croutons at a time. Park on the board.
5. Bring the salted water to the boil, reduce the heat and insert the dumplings. Whoever wants to put a test dumpling in the water first - if it doesn`t disintegrate, all dumplings can be put in the water. Let it simmer over a low flame for approx. 15 - 20 minutes. When the dumplings float up, they`re done.