Peel 1 kg of potatoes and grate them in cold water. Squeeze the pulp very well in a dishcloth, collecting the water so that the cornstarch that settles can also be used. Peel and rinse the remaining potatoes and cook them in salted water. In the meantime, loosen the squeezed potato mixture a little, add the potato starch, the eggs and the salt. Now drain the cooked potatoes, hot through the potato press directly to the mashed potatoes form. Mix everything well. Cut the bread into cubes and fry in hot butter. Knead the toasted bread cubes into the dough. Form about 12 dumplings from the dough and roll them in flour. Heat enough salted water in a wide saucepan. Cook the dumplings in it for about 20 minutes, but do not make them. Now take them out with a skimmer, drain them a little bit and serve them e.g. with fried fish.
Published by the magazine dienieren & trinken special edition 1979
Gruner+Jahr Ag & Co, Hamburg
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