Raw Potato Dumplings

Finely grate raw potatoes, mix with dumpling help and squeeze well in a linen bag.

Collect squeezed water and settle contained maizena (corn starch) (about 15 min), then carefully pour off water and add remaining potato starch to squeezed amount form.

Press cooked potatoes through a press, mix with raw dumpling mixture and salt.

Cut a roll into small cubes and fry in a frying pan with butter until golden brown.

Form dumplings from the dough, shape bread crumbs in the center and steep in enough boiling hot salted water for about 30 minutes.

The dumplings taste exceptionally good with Schaeuferl, stilton, roast pork and young milk pig.

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