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Kartoffelklosse (Potato Dumplings)

Recipe By:
Serving Size: 12 Preparation Time :0:00
Categories: German Vegetables

Ingredients:

2 tablespoons Margarine
riced
1 slice White bread in 72 equal
1 Egg --pieces
1 1/3 cups (less 1 tsp) all-purpose
1/8teaspoon Ground nutmeg --flour, divided
1 pound 14 oz peeled cooked boiling
4 quarts Water


Preparation:

In small skillet heat margarine 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. These dumplings are good as an accompaniment to Sauerbarten.

Makes 12 servings of 2 dumplings each.

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Posted by Fred Peters.













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