Recipe - Kartoffelklosse (Potato Dumplings)

2 tablespoon Margarine
1 sl White bread in 72 equal
pieces
1 1/3 cup (less 1 tsp) allpurpose
flour, divided
1 pound 14 ounce peeled cooked boiling
potatoes, riced
1 Egg
1 teaspoon Salt
1/8 teaspoon Ground nutmeg
1/8 teaspoon White pepper
4 qt Water

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 5quart 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini