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Thuringian Raw Potato Dumplings

4 servings

Ingredients

• 500 g potatoes
• 2 cup milk
• 0.5 cup semolina
• 2 pcs eggs
• salt (a little)
• 1 pcs white bread
• beef fat (a little)

Instructions

1. Early in the day, peel and grate a generous 500 g of large potatoes.
2. Immediately place them in cold water.
3. Carefully drain this water twice, replacing it with fresh water once the potatoes have settled.
4. Let them rest.
5. About 30 minutes before serving, press the potatoes dry through a clean cloth or with a press, using the potato starch that has settled at the bottom.
6. Break apart the dry mass in a bowl and pour boiling semolina porridge made from 2 cups of milk and 1/2 cup of semolina over it.
7. Then mix in 2 eggs, a little salt, and breadcrumbs from one white bread, roasted in beef fat.
8. Form not-too-small dumplings and immediately place them in boiling salted water.
9. Cook for 15-20 minutes and serve with roasted lamb, beef, or pork with plenty of sauce.

Modernized from a treasured 19th-century German cookbook.