Recipe - Kartoffel Klosse

3 pound Potatoes
3 Egg yolks; beaten
3 tablespoon Cornstarch
3 tablespoon Cream of Wheat
One half teaspoon Pepper
1 One half teaspoon Salt
One fourth teaspoon Nutmeg
1 cup White bread cubes; toasted
or fried
Flour
lg Pot of boiling water w 1 t.
salt

Clean, peel, and boil potatoes just until soft enough to mash. Drain and
mash smoothly. Add egg yolks, cornstarch, Cream or Wheat, pepper, salt, and
nutmeg. Beat well; shape into dumplings; place few bread cubes in center of
each. (It is a good idea to shape 1 dumpling first and proceed with recipe.
If it does not hold together while cooking, beat a little flour into
dumpling mixture before shaping remainder.)

Roll each dumpling lightly in flour. Cook in rapidly boiling salted water
15 to 20 minutes. Remove cooked dumplings from water; serve hot with
Sauerbraten. Makes 12 or more dumplings.

NOTES : Luchow's German Cookbook, Jan Mitchell.

Recipe by: Potato Dumplings

Posted to TNT Recipes Digest by Grace Wagner wgmm@citynet.net on Apr 20,
1998