Dumplings are a typical addition to a festive Christmas dinner. In winter people like to eat hearty food that warms body and soul.
Moreover, a feast is a suitable occasion to prepare this little bit elaborate side dish.
Weigh 750 g of potatoes, scrub them clean and make peeled potatoes boiled in lightly salted water. The potatoes are cooked when you poke them with a small kitchen knife and feel no resistance. Drain, steam, remove the peel and grate finely when the potatoes have cooled down.
Remove the peel from the remaining potatoes, grate them coarsely on a grater, put them in a linen bag or a harness and squeeze them very well. Collect the liquid and wait until the maizena (cornstarch) has settled. Then pour off the liquid until only the maizena (cornstarch) remains in the baking bowl.
Fry the white bread cubes in butter or light butter. Knead the raw and cooked potatoes with the horseradish, salt and the collected cornstarch. Boil 500 ml of water and gradually add water to the potatoes until a smooth dough is formed that binds. This requires some dexterity especially if you don’t have a lot of experience with this type of dumpling. If unsure, make a test dumpling at the beginning.
Form round dumplings from
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