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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grate the raw potatoes into a bowl with luke warm water. | 2. Squeeze the water out of the potatoes through a cotton-bag or a kitchen towel, saving the water in an extra bowl to get the starch on the bottom -- this is an old recipe, save the starch to use it for ironing ;-) -- return to the bowl. | 3. Bring the milk to a boil and pour over the raw potatoes. | 4. Rice the boiled potatoes and mix everything together, knead. | 5. Cut the bread in small dices and toast in some butter to a golden brown. | 6. Form fistsize balls with the potato dough. | 7. Punch a hole in the middle and put some bread dices in the middle, close back up form the balls with cold moist hands. | 8. Drop into the boiling water, let boil once, then just let simmer for 20 minutes. | 9. Take out of the salted water. | 10. If you want to freeze them, take them out after 15 min. | 11. Set loose on a sheet and prefreeze. | 12. Then wrap them up each one single in aluminum foil and freeze To serve: put the balls in cold salted water, bring to a boil and let simmer then for about 10 min. | 13. They swim up when they're done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2		peeled washed raw	-	-	-	-
potato	1/2		boiled peeled	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
salt	1/2	teaspoon		-	-	-	-
bread	1 -2	slice		-	-	-	-
butter	1	tablespoon	salted	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.