Separate the potatoes from the skin, cook them on the stove, steam them properly and press them through a potato ricer. Mix with the remaining ingredients, except the butter, to form a dough.
With floured hands, arrange small, flat crescent-shaped “Keulchen” from the mixture. Fry the dumplings in butter on both sides until golden and turn them in sugar on the other side. Serve with apple puree or alternatively compote.
Tip: Cinnamon gives dishes a wonderful sweet and spicy note!
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