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Potato Dumplings (Kartoffelklve)

4 cups water with 1/2 tablespoon salt
8 cups water with 1 tablespoon salt
6 potatoes
1/3 cup flour
1/2 cup cornstarch
1 egg
A dash of salt
A dash of nutmeg
1 slice toast
2 tablespoons butter

In a pot, bring 4 cups of water and salt to a boil. Add peeled
potatoes and cook over medium heat until done. Strain water. Put
potatoes in a large bowl and mash with a potato masher. With a
fork, blend in the flour, cornstarch, eggs, salt, and nutmeg. In
a large pot, bring 8 cups water with salt to a boil.

In a skillet, melt butter. Add 1/2-inch thick cubes of toast and
brown until golden. Wet hands under cold water. With a large spoon,
scoop dough into your hands. Make a well and add 1 to 2 cubes of
browned toast. With a spatula or large spoon, dip dumplings into
the boiling water. Reduce heat and cook over medium for about 20
minutes. Remove dumplings with a spatula so water will drain.

Grandma's Tip: Dumplings are usually recognized as being done once
they begin floating up to the surface of the water. If you use
leftover dumplings the next day, cut them into 1/2 inch slices and
fry them in a skillet with butter on both sides until golden. Serve
dumplings with roast, meatloaf in gravy, vegetables, and salad.
For richer dumplings, add 2 tablespoons cream cheese to the batter,
fill with chopped onions, or fold fresh parsley into the batter.


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