- potato dumplings made with riced cooked potatoes, semolina and flour (8:1:1), seasoned, flavoured with nutmeg and brought together with beaten egg until the dough holds its shape in a spoon. Made into balls about 5 to 7 cm in diameter and poached in simmering water until they float and a further minute after they float. Served with butter and fried or toasted breadcrumbs. Usually stuffed with e.g. croûtons, meat or plum jam.