Raw Dumplings
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 4 kg potato (s), large
- a bit salt
- 1 dash vinegar
- White bread, diced, toasted in lard
- some water
Print Recipe
Pin Recipe Instructions
- Peel all the potatoes. Cut 1/3 of it into pieces and cook in a little salted water until soft (boiled potatoes).
- Grate the remaining raw potatoes into a bowl on the grater - occasionally pour a little water that has been mixed with a little vinegar over the grater.
- Pour the grated mass in small portions into a linen potato bag (Kleeß Säckla) and squeeze out (it should be almost dry). Collect the squeezed out water and let it stand so that the starch settles.
- In the meantime, put the well-dry potato mixture in a bowl, season with plenty of salt, add the starch obtained from which the water has been carefully poured off, and knead everything well. Then you brew the whole thing with boiling water. The dough shouldn`t be too soft but not too firm either. Then you press the boiled potatoes with a press and mix everything well again.
- Now you shape round dumplings with wet hands, in the middle of which you put some toasted bread cubes. Put the dumplings in a saucepan with plenty of boiling salted water and let it steep for about 25 minutes, until the dumplings rise.
- Go well with almost any roast.
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