Potato Dumplings with Breadcrumbs

Instructions

• 1
  Bring well-salted water to a boil in a large pot.
• 2
  In a second pot, cook potatoes in their skins until semi-soft. Once cooled, peel them and grate finely onto a pastry board or into a large bowl. Add starch, flour, eggs, 1 teaspoon of salt, and quickly mix with a wooden spoon or by hand to form a soft but compact dough.
• 3
  On a floured table or pastry board, roll the dough into a cylinder about 2 cm in diameter. Cut this into rolls (dumplings) 6–8 cm long.
• 4
  Immediately place the dumplings into the salted boiling water. Cook for 6–7 minutes. Remove the cooked dumplings from the water with a slotted spoon and place them on a baking sheet with melted lard, in which you coat them to prevent them from drying out.
• 5
  Heat a pan over medium heat, add breadcrumbs, and dry-roast them until golden brown, stirring constantly. Transfer the toasted breadcrumbs to a bowl.
• 6
  Before serving, gradually pan-fry the dumplings until golden brown over higher heat in a pan with a tablespoon of lard, and while still hot, coat them on all sides in the prepared breadcrumbs.