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"Kartoffelknoedel" often accompany traditional German meat dishes
700g (1 lb, 8.7 oz) potatoes
4 spoonfuls breadcrumbs
For the Kartoffelknoedel, or potato dumplings, half of the potatoes should be cooked and the other half raw. Peel half of the potatoes, sprinkle with salt and put to boil. Peel the rest of the potatoes and grate them finely. Put the grated potatoes onto a cloth and squeeze out the liquid into a bowl.
Shortly afterwards add the starch, then carefully remove the liquid and mix the starch with the grated potatoes. Add the egg, the salt and the breadcrumbs. Drain the boiled potatoes, leave to chill and mash them. Mix the mashed potatoes with the grated potatoes. Lightly flour the mixture and by hand roll out six round dumpling shapes. Fill a pot with water, add salt and let it boil. Throw in the dumplings and let them boil slowly until they float (it should take around 20 minutes).