Potato Dumplings
These potato dumplings will go well with the Sauerbraten.
Potato Dumplings (Kartoffelklvsse)
2 tbs Butter
1 slice White bread in 72 equal pieces
1 1/3 cup (less 1 tsp) all-purpose flour, divided
1 lb 14 oz peeled cooked boiling potatoes, riced
2 1large Egg
1 tsp Salt
1/8 tsp Ground nutmeg
1/8 tsp White pepper
4 qt Water
In small skillet heat butter until bubbly and hot; add bread and saute, stirring
constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out
and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes,
egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands
with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and
seal closed, forming dumplings.
In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower
several dumplings into water (they will sink to the bottom); when dumplings rise to
surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed
serving platter. Repeat procedure with remaining dumplings Makes 12 servings of 2
dumplings each
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