Thuringian potato dumplings

Name: Thuringian potato dumplings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3 discs Toast; 25 g Butter or margarine; 1 kg large, floury potatoes (e.g. Aula, Irmgard or Likaria); 1/2 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 125 g Semolina

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3 discs Toast
25 g Butter or margarine
1 kg large, floury potatoes (e.g. Aula, Irmgard or Likaria)
1/2 l Milk
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
125 g Semolina

Directions

1
Dice bread. Fry in hot fat until golden brown. Let it cool down. Peel potatoes. Fill a large bowl half full with cold water. Put in 1 gauze cloth which hangs over the edge of the bowl.
2
Grate the potatoes into the cloth. Press the mixture firmly into the gauze cloth. Put water aside so that the potato starch can settle on the bottom. Bring milk, 1 teaspoon of salt and nutmeg to the boil, stir in semolina and knead into the potato mixture.
3
Pour off water from the settled starch. Knead starch under the dough. Divide into 12 portions. Form dumplings with moistened hands, press some bread cubes into the middle. Bring plenty of salted water to the boil and cook the dumplings in it over a low to medium heat for about 20 minutes.
4
To this taste leek-carrot-vegetables and roast pork crust with plenty of sauce.