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German Potato Dumplings

When making dumplings, always cook a sample first. If the dumpling
is too soft, add dry rolls soaked in water; if it falls apart then
mix some flour of breadcrumbs into the dough.

MUNICH POTATO DUMPLINGS

2lbs raw potatoes
3/4 lb boiled potatoes
1 egg
1/2 c milk, boiling
salt
1 bread roll
1 1/2 tbs butter

Grate the raw potatoes into some vinegar-waver. Wrap in a linen
cloth and press out as much liquid as possible. Immediately pour
over the boiling milk. Grate the cooked potatoes and combine these
with the raw ones. Add salt and stir in egg. Make a sample
dumpling. If it turns out, form more dumplings with wet hands. If
not, see above note. Into the middle of each ball, press some
croutons, then drop the dumplings into boiling salted water and
simmer until done for 20-30 minutes with the lid half open. Serve
with beef and saurkraut.

This is translated straight from German, so the grammer isn't the
best.

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