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Potato Dumplings with Meat

4 servings

Ingredients

• 1 soup plate potatoes
• 1 pcs white bread rolls
• butter or beef fat (as needed)
• 2 pcs eggs
• 75 g butter
• salt (a little)
• nutmeg (a little)
• flour (as needed)

Instructions

1. Peel potatoes cooked in their skins and, once completely cold, grate them.
2. Dice 1-2 white bread rolls and fry them until golden brown in butter or beef fat.
3. Add 2 eggs, with the egg whites beaten until frothy, and 75 g of melted butter to a soup plate full of grated potatoes.
4. Mix everything well, adding a little salt and a little nutmeg, and form fist-sized dumplings.
5. Dust with flour and cook in salted boiling water for 10-15 minutes until dry inside.
6. Starchy potatoes are essential for success.

Modernized from a treasured 19th-century German cookbook.