Green or Vogtland dumplings
To do this, take the largest possible potatoes, wash, peel and rub them on a grater in a bowl half full of cold water. When you are done with the rubbing, you pour the first water through the punch. To the grated, which accumulated in the punch, you poured fresh water and washed in this way, all the potato flour through the punch in a large pot.
The potato mass is again expressed through a linen cloth, so that the mass of water is released. Now boil 250 grams of semolina in boiling milk until it becomes a stiff pulp. Boil the potatoes with this boiling porridge, add salt and diced, buttered breadcrumbs and 1 to 2 scoops of wheat flour. If you want to do it very well, you can take a pair of eggs. Knead the whole thing to a loose dough, from which then the dumplings are formed.
The further procedure is the following:
On the hearth, where there are one or two pots of boiling water, prepare the puff pastry with a bowl of cold water. You dip both hands in the cold water and take out of the dough as much as is necessary to a dumpling ball and dumplings. Put the bread rolls, which are well roasted in butter, into the center of the ball. By the Semmelwürfel - in addition to greater taste of the dumpling - his hold strengthened and falling apart in the boiling water, in which you immediately brings everyone avoided. One cooks for ten to fifteen minutes and then sees by tearing a dumpling whether he and thus the others are done.
