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LOCATION: Recipes >> German >> Potato Dumplings 01

Print this Recipe    Potato Dumplings 01

Kartoffelklosse
(Potato Dumplings)
Yield: 12 servings

2 tablespoons margarine
1 loaf white bread, cut into cubes
flour
2 pounds boiling potatoes, peeled, cooked and riced
1 egg
1 teaspoon salt
1/8 teaspoon ground nutmeg
pepper

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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