Peel the potatoes. Set aside 3 medium-sized potatoes for later. Now grate the potatoes finely in a food processor. I took my Thermomix and chopped it up in 3 batches: Cut the potatoes into pieces of the same size and cut them to 10/5 - 6 seconds. Be careful that it does not become jam. Dice the dry bread roll.
Press the grated potatoes through a cloth so that all the liquid comes out and a dry potato dough remains. Catch the liquid and pour the potato mixture into a large bowl. Process all potatoes (except for the 3 set aside) in this way.
Sprinkle the liquid and the potato mixture with a little vinegar every now and then. This delays the oxidation. Cover the potato mixture tightly (cover) and refrigerate until further processing.
Cut the 3 remaining potatoes into small pieces and cook them with approx. 1 - 1.5 liters of salted water until they are soft. Then use a hand blender to make a pulp (thin mashed potatoes).
In the collected liquid, the starch has now settled at the bottom. Pour off the water so that only the starch remains and, if possible, no water.
Roughly mix the potato mixture with a fork. Add the strength. Now pour some of the hot and boiling (!) Thin mashed potatoes over the mixture and mix immediately with a whisk or a small wooden spoon. Add enough of the pulp in total to make it a malleable mass (not too runny). Season to taste with salt.
Now shape the dumplings and press 1 - 2 bread cubes in the middle. Pour into boiling salted water (large saucepan), stir briefly and then let it steep over a very low heat. This takes a total of 20 minutes, depending on the size of the dumplings.
To test whether the dumplings are good, take one dumpling out and tear it open in the middle. There must be no more raw dumpling inside.
Medium-spicy mustard and horseradish go well with this, great as a side dish with my crispy honey duck and red cabbage.
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