Summary

Ingredients

• 300 g potato (s)
• 200 g tofu, natural
• 50 g mountain cheese, rated
• 100 g corn rits
• 50 g corn, finely round
• 1 teaspoon herbs, frozen
• 2 egg (s)
• 1 teaspoon herbal salt
• 1 pinch (s) sugar
• 3 pinches nutmeg, freshly grated
• Salt water

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Instructions

1. Boil potatoes with their skins on, quench, peel and press through the press, distribute on a flat plate and allow to cool. Puree the tofu finely.
2. Mix both well with the other ingredients up to and including nutmeg, form small dumplings with DRY hands and add to slightly boiling salted water, leave to stand for approx. 5 minutes. Swim up, remove from the pot with a slotted spoon, not too many at once.
3. Tip:
4. if the hands are wet, the dumplings disintegrate in the water