More and more, Foodgawker links to blogs in other languages. Thanks to Google translation services, this works out fine.
Well, mostly fine.
I was just reading a recipe for potato dumplings. It calls for half a kg of boiled, cooled potatoes and another half kg of raw potatoes.
The first step? "Wipe the friction." Then you add that to the "crushed" cooked potatoes.
So I think "wipe the friction" means grate the raw potatoes. I think. Then you mix them with the cooked ones and from there you get a dumpling wrapper that's soft but not totally mushy.
Or, as Google has it, "Drive the egg, add the flour and potato starch and salt. Production of a smooth dough."
[Looks good, though. I bookmarked it for later.]