Stuffed Potato Dumplings
Peel, rinse and place the potatoes in cold water.
Cut 1 kg of potatoes in pieces and boil in unsalted water in a covered pot for about 30 minutes until soft.
Grate the remaining potatoes, squeeze in portions through a kitchen cloth over a bowl and collect the juice. Place the squeezed grated potatoes in a large bowl and loosen up a bit.
If the starch has settled from the potato juice, drain the water and add the starch to the grated potatoes.
Drain the hot boiled potatoes through a sieve and mix well into the grated potatoes. Mix in the butter, season with salt and knead well. The potato mixture should be smooth, have a good bond and should no longer stick to bowl edges.
Boil salted water in a large pot.
Make 12 dumplings from the potato mixture with wet hands. Stuff some white roll croutons in the middle of each dumpling.
Slide the stuffed dumplings into the boiling salted water, reduce the heat and simmer for about 25 minutes. Do not allow it to boil!
Lift out the finished dumplings from the water and serve in a preheated bowl.