Step 1

Boil the potatoes in salted water.

Step 2

When the potatoes are cooked all the way through, immediately remove the water, then put the pot back onto the hot stove for a moment so more water evaporates. You want your potatoes to be as dry as possible.

Step 3

Mash the potatoes until they are very fine mashed.

Step 4

Set aside and let cool until just warm.

Step 5

In the meantime, cut the bread into cubes and fry them in the butter until they are crisps from all sides - croutons.

Step 6

Add the egg, salt, and nutmeg to the warm potatoes and mix it in.

Step 7

Now graduately add the potato flour (starch) and mix it in until the potato mass has the right consistency.You might need a lot less or some more than in the recipe since it depends very much on your potatoes.

Step 8

When you can shape a sphere from the potatoes and it keeps its shape, then you have the right consistency.

Step 9

Now, take some of the potato mass and make a round, flat shape with it on the palm of your hand. Add 3 to 4 croutons to the center and close the mass on top of it (see video).

Step 10

Shape into a nice, round dumpling, cover with starch or potato flour and set aside until all dumplings are shaped.

Step 11

In a large pot, bring salted water to a boil. Then reduce the heat so it stops boiling but is still very close to being boiling.

Step 12

Add the dumplings to the salt water and close the lid. Let the dumplings float in the hot water for about 20 minutes.

Step 13

Remove the dumplings from the pot and serve with some parsley on top.