Summary

Ingredients

• 1 kg jacket potato (s)
• 200 g potato flour
• 1 teaspoon salt
• 250 ml milk
• 1 teaspoon butter
• 1 roll, stale

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Instructions

1. Peel the warm potatoes, press them through the potato press and mix with the salt and potato flour. Bring the milk to the boil and pour the boiling milk over the potato mixture. Mash into dough with the potato masher.
2. Continue to knead the dumpling dough by hand, dipping your hands into cold water every now and then.
3. Toast small bread cubes in the butter until golden brown.
4. Form 10 - 12 dumplings, always place a few bread cubes in the middle.
5. Put the dumplings in the boiling salted water and simmer gently for 20 minutes with an open pot and low heat.