Potato Dumplings

Peel and rinse the potatoes and place in cold water.

Cut 1 kg of the potatoes into pieces and boil in unsalted water about 30 minutes to a pulp.

Meanwhile, squeeze the remaining potatoes through a ricer and squeeze in a kitchen cloth over a bowl to squeeze out the starchy water.

If the starch has settled, drain the water and put the starch into the potato mixture.

Push the boiled potatoes through a sieve into the raw potatoes and add the dumpling dough. Mix thoroughly and season with salt. It should be smooth and should not stick to the bowl.

In a large pot, bring salted water to a boil.

With moistened hands, form 12 potato dumplings and add some of the stale bread to the middle.

Reduce the heat slightly and simmer the potato dumplings for about 25 minutes.