Vienna porous dumplings

Grate the peeled potatoes, squeeze through gauze and pour over the boiling milk. Wash the mushrooms, dry, combine with chopped parsley, salt and mix with potato mass. With your hands moistened with cold water, roll up the dumplings. Cook in boiling salted water for 10-12 minutes, cast in a colander. When serving, sprinkle with grated spicy cheese or pour over the fried speck sauce.