Summary

Ingredients

• 750 g potato (s), floury boilin
• liter ⅛ milk
• salt
• 2 tablespoon butter or margarine
• 65 g semolina
• 1 egg (s)
• 1 slice (s) white bread
• Flour, for shaping the dumplings

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Instructions

1. Wash and peel the potatoes, rub them in a bowl of water and squeeze them firmly with a cloth.
2. Bring the milk with salt and 1 tablespoon of fat to the boil, sprinkle in the semolina, stir into a lump that loosens from the bottom of the pot.
3. Mix with the squeezed potato dough, add the beaten egg and form dumplings with floury hands.
4. Cut the white bread into cubes and roast in a pan with 1 tablespoon of hot fat until golden. Press cubes in the middle of each dumpling.
5. Put the dumplings in boiling salted water and let simmer for 20 minutes.
6. Take out, drain and place in a bowl.
7. TIP:
8. Serve with roast goose or pork