Bavarian-Style Potato Dumplings

Wash the potatoes well, place them in a pot, cover with water, add 1 tsp salt and boil in their skins for 25–30 minutes after coming to a boil, until a knife slides in easily.

Drain the water, let the potatoes sit for 5 minutes to cool slightly while still hot, peel them and immediately pass through a potato press or push through a sieve.

Add 1 tsp salt, the egg yolks and potato starch to the potatoes, and quickly knead into a smooth, soft dough. Don't overwork it, or the dumplings will turn gummy.

Melt the butter in a small skillet, add the breadcrumbs and fry for 2–3 minutes until golden; remove from heat.

Pinch off portions of dough and shape into balls about 5 cm in diameter, place about 1 tsp of the fried breadcrumbs in the center of each, and pinch the surface tightly to seal.

Bring water to a boil in a wide pot, salt it, then reduce the heat so the water barely simmers, without boiling vigorously.

Lower the dumplings into the water and cook for 15–20 minutes at a gentle simmer; they will sink to the bottom at first, then gradually rise to the surface and become springy once done.

Remove the dumplings with a slotted spoon, let them drain, and serve hot, sprinkled with the remaining fried breadcrumbs.