Grate the potatoes. Add the egg, flour and the cornmeal.
Coat the kneading surface with flour,
drop the dough onto it and start kneading.
Keep kneading in flour until it is the consistency of bread dough.

Pinch off some dough.
Roll it into a thin strip, about thumb- thickness.
Cut into 1" pieces.
Shape each piece by rolling it between your hands,
so both ends are tapered and the middle is thicker.

Drop into boiling,
salted water,
stir to make sure
they do not stick.
Cook for 5-10 minutes.
Remove from the water and coat lightly with oil
so they don't stick together.
         

They can be served fresh.
I prefer to make a large batch, cool them
and freeze them in dinner size portions.
Reheat by frying them in a small amount of butter or margarine.

Nachtisch
Dessert

You can make a great dessert from this dough.
Instead of shaping the dough- roll it out thin
and cut it into 2" squares.
Place filling- preserves, pie filling etc.
into the center of the square, fold it into a triangle,
seal the edges well.
Cook in boiling water for about 10 minutes.

Melt 2 tbsp. butter in a skillet and add 1/4 cup breadcrumbs.
Cook until the breadcrumbs are lightly toasted.
Sprinkle the crumb mixture on top of the dessert pockets.
Drizzle with melted butter and sprinkle with sugar.

Sorry- I have no pictures of these- everyone keeps eating them too quickly!

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