Grate potatoes with a hand grater (not food processor!)

Put the grated potatoes in cold water immediately to keep the from changing color. Let them soak for 5-10 minutes.

Drain in a fine colander and transfer the to a cheesecloth or clean tea towel.

Twist up the potatoes in the cloth and squeeze out as much water possible. The potatoes should be almost dry! It takes some strength... Or make a strong guy do all the work :P

Here's what mine looked like after squeezing as much water as I could. Leave the potatoes wrapped up in the cloth until ready to mix with the other ingredients .

Heat milk and semolina in a medium pot or a saucepan. Heat on low until simmering and continue to cook on low, stirring often until you get a thick "sauce," about 10 minutes

Mix together the grated potatoes and semolina mixture. Form about 4 large round dumplings or 6-8 smaller ones. Add an extra tablespoon or two of semolina flour if the mixture is way too soft to hold together

Make an indent in each dumpling and push a piece of dried bread inside and close back up.

Carefully slide the dumplings into lightly simmering water. Bubbling water can quickly make your dumplings fall apart.

Simmer uncovered for about 20-30 minutes. (Large dumplings will take about 30 minutes). They should be floating when done. Remove with a slotted spoon onto serving plates.

Ta-da!

Enjoy with sauces, sauces meats, gravy, sauteed sauerkraut & bacon, etc. They go especially well with sweet-sour or tart sauces which is probably why one of the most popular tradition dishes to serve kartoffelklösse with is sauerbraten!

Here I had the dumplings with a creamy mushroom sauce