Potato Dumplings - cooking recipe

Ingredients

6 medium potatoes, peeled
2 slices white bread, cubed
2 Tbsp. butter
1 egg
1/3 c. flour
1/3 c. cornstarch

Preparation

Place potatoes in boiling salted water.
Boil until tender. Put potatoes through ricer.
Refrigerate.
Saute bread cubes in butter until golden.
Beat egg and flour with cold potatoes. Shape mixture in 8 to 10 balls, placing three cubes of bread in center of each ball.
Roll in cornstarch.
Carefully place 4 balls at a time in boiling water, simmering gently until light and fluffy.
Serve hot with sauerbraten.