Vienna porous dumplings

1 serving


peel the potatoes, grate, tie in a napkin and squeeze out the water. pour the squeezed potatoes with boiling milk. dry the mushrooms after washing, add parsley to them, a little salt and mix with potato mass. rinse your hands in cold water and form dumplings, which you can lower into boiling salted water and cook for 10 - 12 minutes. drop into a colander, then serve, sprinkling them with grated cheese or watering them with greasy fried speck sauce.