Bohemian Potato Dumplings

For the Bohemian Potato Dumplings, boil half of the potatoes in their skins, place them on a baking sheet and let them steam out in the oven at 150°C for about 10 minutes. Peel and press through a potato press. Peel the rest of the potatoes and grate finely. Season with salt, squeeze the mixture well and quickly knead into a dough with the strained potatoes, starch, egg yolks, salt and a little nutmeg.

For the filling, heat butter, briefly sauté chopped shallot and add bread cubes, parsley, salt and nutmeg. Fry everything briefly and season again. Cut a piece of the potato dough, flatten it in the palm of your hand, put some bread filling on it and form it into a nice dumpling.

Bring plenty of salted water to the boil, place the dumplings in it and simmer gently for about 10 minutes. Meanwhile, toast breadcrumbs in hot butter until golden brown. Lift Bohemian potato dumplings out of the boiling water, drain and sprinkle with butter crumbs.

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