Ingredients
1.5kg firm potatoes
250ml (1 cup) milk
70g (4 tablespoons) butter
Salt
150g hard wheat semolina flour
1 bread roll
Salted water - add about 1 teaspoon of salt to each litre (4 cups) of water


Method
Scrub the potatoes clean and grate them into a bowl filled with cold water. Drain the potatoes in a sieve and press in a tea towel to squeeze out all the water.

Add 40g butter and 2 teaspoons salt to the milk and bring to the boil. Next, stir in the semolina and briefly bring back to the boil. Then immediately add the squeezed grated potatoes, remove from the heat, and form into a homogenous mass using a hand-held (or electric) mixer with a kneading attachment. Check the seasoning and add salt if necessary.

Cut the bread roll into small cubes. Melt the remaining butter in a pan, add the diced bread roll and fry until brown, stirring occasionally.

Fill a saucepan with enough of the salted water for the dumplings to be able to "swim" in the liquid, add salt and bring to the boil. Make 12 dumplings from the grated potato mass, using your hands which you first moisten. Press a few fried bread croutons into the centre of each dumpling. Place the dumplings into the boiling salted water, bring back to the boil and cook covered for about 20 minutes (the water should bubble gently). Use a skimming ladle to remove the dumplings from the water when they are done. Drain them thoroughly before serving.