Ingredients:
- 3 lbs. potatoes rich in starch (should be weighed after washing and peeling)
- 2 cups milk
- 5 oz. semolina (coarse)
- 2 bread rolls (stale)
- 3 tablespoons of vegetable oil or butter
- salt
- pepper
- vinegar
Directions:
- First of all cut the bread rolls into small dices (1/4 inch) and sauté them in some vegetable oil or butter to a light brown colour. If you like you can add some garlic or herbs to your taste. Put them aside for later use.
- Next wash and peel the potatoes and weigh them.
- Bring a large saucepan with salted water to the boil.
- In the meantime, prepare a bowl with water and add a little bit of vinegar.
- Now boil 1 cup of the milk in one saucepan and do the same with the other cup in another saucepan but add the semolina and some salt.
- Let it boil for a minute and leave at low heat but make sure it doesn't cool down to much. It has to be piping hot when you are using it.
- The next step is to grate the potatoes into the prepared bowl with some water and vinegar.
- Fill the grated potatoes into a potato sack or something similar and press firmly to extract the juice. Make sure you catch all the juice in a bowl.
- Put the pressed-out potatoes gratings into another bowl.
- Now add the starch from the potato juice into the bowl with potato gratings.
- Quickly pour the hot milk over the potato gratings,mix a little and immediately after, pour the milk with semolina overthe potato gratings as well. Mix thoroughly. Season with salt and pepper while mixing.
- Now shape the potato dough into dumplings (appr. 1.5 - 2 inches in diameter) take the bread dices and push one of them into the middle of each dumpling.
- Reshape the dumplings and place them into the prepared, large saucepan with salted water.
- Let simmer for appr. 30 minutes and serve.
- Potato dumplings are delicious with roast duck or goose or any beef, especially in red wine sauce.
