Old viennese-style roast pork with fried potatoes
Combine well the melted butter and the white bread cubes, and mix in the rest of the ingredients thoroughly. Refrigerate for 2 hours. Form 12 large dumplings from the mass and simmer in lightly boiling water for 8 minutes. Remove from the pot and let drain on kitchen paper. Toss in sugared
breadcrumbs and arrange on a warmed plate. For the sugared breadcrumbs, melt butter in a large pan. Add the breadcrumbs and fry a golden brown. Mix in the vanilla sugar and cinnamon. If desired, roast in the oven at 170 °C.