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Potato Dumplings (Kartoffelknodel)

6-8 medium baking potatoes
1 1/4 C flour
2 eggs
1 t salt
1/4 t nutmeg
2 T margarine
3 slices stale bread, cut in cubes

Boil potatoes until tender. Cover and refrigerate 12-24 hours.
Finely chop or mash the cooked potatoes. In a medium bowl, mix
potatoes, 1 C flour, and next 3 ingredients to form a firm but
light paste. If mixture is too moist add flour as needed. This
will help keep the dumplings from falling apart during cooking.

Melt margarine in skillet. Add bread cubes and saute till brown.
Working with floured hands, form the potato mixture into a roll
about 2 1/2 inches in diameter. Cut roll into 8-10 pieces and form
each into a dumpling, enclosing a few sauteed bread crumbs in the
center of each.

Boil dumplings in water, being careful not to overcrowd the pot.
Do not cover.

Simmer over low heat about 15 minutes; dumplings are done when they
float.

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