Potato dumplings with toasted breadcrumbs

Steps

• 1
  In a large pot, bring a generous amount of well-salted water to a boil.
• 2
  Boil the potatoes in their skins until half-cooked. Once cooled, peel them and grate finely onto a pastry board or into a large bowl. Add the starch, flour, eggs, and one teaspoon of salt. Quickly knead into a soft but elastic dough.
• 3
  On a floured surface, roll the dough into rods about 2 cm in diameter, then cut them into 6–8 cm long pieces (dumplings).
• 4
  Place the dumplings into the boiling salted water and cook for 6–7 minutes, until they float to the surface. Remove them with a slotted spoon and place them in a baking tray where a little fat has been melted beforehand. Toss the dumplings in it to prevent them from sticking together.
• 5
  Heat a pan over medium heat, sprinkle in the breadcrumbs, and toast until golden brown, stirring constantly. Pour the toasted breadcrumbs into a bowl.
• 6
  Before serving, fry the dumplings in a little fat in a pan until golden brown, then, while still hot, thoroughly toss them in the toasted breadcrumbs. Serve with powdered sugar or jam.