For the herb dumplings from potato dough, press the cooled potatoes through the potato press, mix with the remaining ingredients to a dough, season to taste.
Form small dumplings, put them into boiling salted water and let them cook for about 7 to 13 minutes, depending on their size.
Or roll in crumbs and bake in hot fat at approx. 155 ° C until floating. (The amount of breadcrumbs depends on the dryness of the potatoes).
When baking in fat, keep the dumplings rather small so that they have a shorter and faster cooking time or bake in fat and finish in the oven.
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