Potato Dumpling, thick

Ingredients

• 1,1 kg mealy potatoes
• 3 eggs
• 20 g flour
• 50 g breadcrumbs
• 30 g cornflour
• salt
• nutmeg
• 1 slice white bread
• A little bit of butter

Preparation

• Boil the potatoes for 22 minutes in a little bit of water.
• Peel the potatoes.
• Press the potatoes.
• Let it stay in a cool place until the next day.
• Add the eggs, the flour, the breadcrumbs and the cornflour.
• Add 1/2 teaspoon salt and 1 teaspoon nutmeg.
• Knead the dough.
• Cut the white bread in 18 pieces and fry it in a frying pan with a little bit of butter.
• Form 9 balls.
• Put 2 fried pieces of bread in each ball.
• Lay the balls in boiling saltwater.
• After 20 minutes everything is ready.

Refinement

• -

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