Potato Dumplings Filled with Croutons
Potato dumplings filled with croutons are a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g medium potatoes
- 1 old-fashioned roll
- butter
- 2 kg large starchy potatoes
- Salt
Instructions
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1.
Cook the small potatoes in salted water for about 25 minutes.
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2.
Cut the roll into small cubes and toast them crisp in a little butter.
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3.
Peel, wash, and grate the raw potatoes finely. Press the potato mixture portion-wise over a bowl with a kitchen towel to extract liquid. Let the liquid sit until starch settles at the bottom. Gently break up the dry potato mass and pour about 200 ml boiling water over it. Drain the water from the settled starch and add the starch back to the raw potato mix.
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4.
Peel the cooked potatoes and immediately press them through a potato ricer. Mix everything well and season with salt. The mixture should be neither too firm nor mushy. With damp hands, shape dumplings and press some toasted bread cubes into the center of each. Bring a wide pot of salted water to boil. Place the dumplings in the boiling water and let them simmer on low heat for about 30 minutes.
