Potato Dumplings Stuffed with Croutons

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Potato Dumplings Stuffed with Croutons
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
12
Ingredients
750 grams
medium Potatoes
1
day-old White roll
2 kilograms
big, starchy Potatoes

Preparation steps

1.

Thoroughly scrub medium potatoes and cook in boiling salted water until knife-tender, about 20 minutes.

2.

Cut bread into small cubes and toast until crispy in a little butter.

3.

Peel raw potatoes, rinse and finely grate. Squeeze in portions with a cloth over a bowl. Leave liquid until starch has settled to the bottom. Blanch grated potatoes in 200 ml (approximately 1 cup) water. Drain and mix with settled starch.

4.

Peel boiled potatoes and immediately push through a ricer. Mix with grated potatoes and season with salt. Mixture should be moldable and not too moist. With wet hands, shape mixture into dumplings. Press croutons into centers. Bring a large pot of salted water to a boil and add dumplings. Cook over low heat for about 30 minutes. Remove with a slotted spoon, drain and serve.