Summary

Ingredients

• 500 g potatoes, floury boilin, boiled with peel
• 125 g potato flour
• 125 ml water
• 0.5 teaspoon ½ salt
• 1 handful white bread, diced
• 1 tablespoon margarine (e.g. Rama or Sanella)

Also: for the cooking water

• salt
• 1 teaspoon potato flour

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Instructions

1. Either peel the boiled potatoes and press them through while hot or peel them the next day and then grate them finely.
2. Stir the potato flour with water and add to the pressed or grated potatoes together with the salt and create a batter.
3. Slowly toast white bread cubes in margarine - please no butter or clarified butter - until light brown.
4. Divide the potato dough into four parts, form dumplings and fill them with a few of the toasted white bread cubes.
5. Bring enough water to the boil in a large saucepan, season with salt and add a teaspoon of potato flour. Put in the dumplings and simmer for about 5 minutes. Then reduce the temperature and let the dumplings steep for about 25 minutes.
6. Remove, drain and serve as a side dish.