Potato Dumplings, Thuringian

For the dumplings it is best to use floury cooking, old! Potatoes. In some regions there are just as already grated, squeezed potato mass frozen in the supermarket. Saves vieeeel work and tastes almost as good.

Otherwise, grate the peeled potatoes in water with a splash of vinegar, not too much at once in a tight cloth bag or cloth hearty squeeze – a diaper breaks if you do it right. This is work for men with big strong hands! If you don’t have such hands, you can also use a “juice centrifuge”, which grates and squeezes the potatoes in a single operation. Add 2 teaspoons of salt and 1 tablespoon of starch to the now quite dry mixture. You can also collect the squeezing water and use the corn starch that settles on the bottom after a short time. This addition is not necessary for the finished Tk potato mass.

Blanch (scald) the mixture with the boiling water (not all together water at once), stirring vigorously (rather beating) with a large whisk. From the solid porridge form about 8 dumplings, in the middle of which 2-3 of the previously made in abundant mass in butter toasted breadcrumbs (leftovers are for the cook!) Form and pull in enough (dumplings should not be on top of each other) almost boiling hot salted water. Do not boil!! Shake the cooking pot from time to time to prevent the dumplings from “caking” to the bottom of the pot. The dumplings

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