Thuringian Potato Dumplings

Ingredients

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• 500 g (1.1 lb) russet potatoes for the boiled part starchy variety, unpeeled
• 800 g (1.8 lb) all-purpose potatoes for the raw part all-purpose variety, peeled
• 200 ml (3/4 cup) whole milk
• 2 tsp salt for the dough
• 1 pinch nutmeg freshly grated
• 2 day-old rolls cut into 1/2-inch (1 cm) cubes
• 30 g (1.1 oz) butter
• 1 tbsp potato starch only if the test dumpling falls apart
• 1 tbsp salt for the cooking water

Method

1. Simmer the 500 g (1.1 lb) potatoes in their skins in salted water for 25 minutes, until a knife slides in without resistance. Drain, let them steam dry for 5 minutes, peel them while still hot and press through a potato ricer or mash finely. Let them cool completely on a plate for 30 minutes.
2. Meanwhile, peel the raw potatoes and grate them finely into a bowl. Place the mixture in a clean kitchen towel in two batches and squeeze so firmly that hardly any liquid comes out. Catch the juice in a bowl.
3. Let the squeezed-out juice stand for 10 minutes until the white starch has settled at the bottom. Carefully pour off the water and add the starch to the squeezed potato mixture.
4. Bring the milk to a boil and immediately pour it over the squeezed potato mixture. Stir vigorously with a wooden spoon until the mixture holds together and looks slightly translucent. Add the cooled potatoes, salt and nutmeg and knead with damp hands into a dough that can be shaped.
5. Toast the bread cubes in the butter in a pan over medium heat for 3 to 4 minutes, until golden brown and fragrant. Set aside on a plate.
6. Bring 3 liters (3 quarts) of water with 1 tablespoon of salt to a boil in a large pot, then turn the heat down until the water barely simmers. Shape a test dumpling the size of a hen's egg and let it cook for 8 minutes. If it falls apart, knead 1 to 2 tablespoons of potato starch into the dough.
7. With wet hands, shape 8 dumplings of about 5 oz (150 g) each. Press 4 to 5 toasted bread cubes into each one and seal the dough firmly over them. Carefully lower the dumplings into the simmering water.
8. Let the dumplings cook uncovered for 20 to 25 minutes; the water must never boil hard. They rise to the surface after about 10 minutes. Lift them out with a slotted spoon, let them drain briefly and serve immediately.

Tip: Do not cut the dumplings with a knife; pull them apart with two forks so the inside stays fluffy. They go well with pot roast and other roasts with plenty of gravy.

Tip: Chill any leftover dumplings overnight, cut them into 1/2-inch (1 cm) slices and pan-fry in butter until golden brown.