Potato Dumplings

Boiled potatoes (better from the previous day) are grated, diced bread rolls are toasted, the raw potatoes are grated and well squeezed. These are burned with a little hot soup or milk or even water to keep them soft. The squeezed bread rolls are mixed with the boiled potatoes (salt them well) and squeezed. Then form dumplings with wet hand, roll them in flour (there they become nice smooth, white and fluffy) and put them into boiling water.