Instructions

1. 1

   Peel the potatoes boiled the day before and push them through the potato ricer while still cool.

2. 2

   Add the plain flour, the eggs, the salt and the grated nutmeg and knead everything quickly into a smooth dough that no longer sticks to your hands.

3. 3

   Melt the butter or margarine in a frying pan and toast the breadcrumbs in it until golden brown, stirring constantly.

4. 4

   Roll the dough out on a floured work surface into a rectangle of about 30 by 40 cm.

5. 5

   Spread two thirds of the toasted crumbs evenly over it, leaving a narrow border free along one long side. Roll the dough up firmly from the opposite long side and press the seam to seal it.

6. 6

   Cut the roll into slices about 3 cm wide and press the cut surfaces lightly flat.

7. 7

   Bring plenty of salted water to the boil in a wide pan and turn the heat down until it is barely simmering.

8. 8

   Slide the slices in one after another and let them steep uncovered until they float to the top and the dough is cooked right through; the egg in the dough has to set completely.

9. 9

   Lift the Wickelklöße out with a slotted spoon, drain them well and serve scattered with the remaining crumbs and the parsley.