Thuringian Dumpling

Peel and rinse 2 kg of potatoes, then grate well drained on a grater. To keep the potato dough nice and white, grate the potatoes directly into the water. Then squeeze them in a piece of cloth as dry as possible. (Every Thuringian household had a strong hemp or linen bag and a potato press for this purpose, in which the potatoes were pressed out as dry as possible). When squeezing, collect the potato juice, because the potato starch that settles in the water is also used in the preparation of the dough. Peel and rinse the remaining kilo of potatoes, but then dice them, cover them well with water, cook them, then pass them with the liquid through a sieve. Let the mashed potatoes boil again. Loosen the squeezed potatoes between your fingers and grind them, then season lightly with salt. Add the potato starch obtained, add the hot mashed potatoes (be careful: mashed potatoes can splash a lot!). Mix the raw and cooked potatoes well with a wooden spoon. The raw potatoes must be warmed (scalded) by the hot potatoes. If necessary, add a little bit of hot water. When the loo dough is properly done it looks a little green.

Cut the rolls into cubes and toast them in the butter until golden brown. Form dumplings from the dough and fill them with the bread cubes. Heat enough salted water in a wide saucepan. Put the dumplings

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