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Dumpling Frankish Art

Category:	Side dishes
Difficulty/Costs:	medium / low
Number of people:	12
Ingredients:	1.5 kg potatoes, floury variety ¼ l milk 4 slices of white bread box 200 g potato flour 100g breadcrumbs 340 g butter Nutmeg, salt

Preparation:

Cook the unpeeled potatoes in salted water with the lid closed for 20 minutes. When done, drain the water, let them cool down for a few minutes, then peel them. Then mash the potatoes.

Now bring the milk to a boil and stir in the potato mixture. Season with nutmeg and salt; then let it all cool down.

When it is cooled down, sift in the flour and blend it all into a smooth dough. Cover and let rest for about 20 to 25 minutes.

Now cut the slices of white bread into equal cubes and roast in a pan with about 40 g butter until they are golden brown.

Now, from the dough form 12 equal patties. In each one of them stick about 8 roasted bread cubes.

Next form the dumplings and cook them in abundantly salted water for about 20 minutes or until they are cooked.

Place the remaining butter into a pan and heat it up. Add the bread crumbs and roast for 5 minutes while constantly stirring. - Or until they are golden brown.

Now drain the dumplings and sprinkle with the bread crumb mixture.

This dish goes perfectly well with red cabbage.