Potato Dumpling Upper Palatinate Style

Grate the raw potatoes into a suitable bowl. Drain the meat broth into a container and set aside. The potatoes must be properly squeezed, otherwise the dumpling dough will be too wet.

Grate the cooked potatoes to the raw potatoes, mix everything together and season with salt.

Skim the potato broth and add the cornstarch (it should have settled to the bottom of the vessel in the meantime) to the grated potato mixture. Mix everything properly. () Tear the rolls into cubes and pour the cow’s milk over them and let them soak for a little while. Squeeze the cubes after a few minutes and use the cow’s milk for other purposes.

Mix everything, moisten your hands with tap water and arrange smooth dumplings from the mixture. Put the dumplings in salted water and boil gently on the stove for 15 to 20 min with the lid open.

These Klops are in the Upper Palatinate typical addition to the Sunday roast.

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