Summary

Ingredients

• 1 package dough for Thuringian dumplings (finished product)
• 2 large potatoes, raw
• 1 teaspoon salt
• 1 pinch (s) nutmeg, to taste
• 1 roll, (also stale)
• 1 tablespoon butter, (heaped)

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Instructions

1. Dice the rolls, approx. 16 pieces, and at the same time put them in a pan with the butter and fry them slowly so that the cubes can soak up, salt and roast them until they are lightly crispy.
2. In the meantime, peel and grate the potatoes.
3. Put the dumpling dough in a bowl, add the grated, raw potatoes, 1 teaspoon salt and the grated nutmeg and mix well.
4. Form a dumpling with wet hands, place 2 bread cubes in the middle and in a large saucepan with boiling water, the mixture is enough for approx. 8 dumplings.
5. After a short boil, turn the stove down and let it steep for 15-20 minutes over a low heat.