Potato Dumplings with Breadcrumbs

Bring well-salted water to a boil in a large pot.

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.

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.