Kartoffelknodel (Potato Dumplings)

Recipe Ingredients

6 teaspoons	30ml	Baking potatoes (medium)
1 1/4 cups	78g / 2.8oz	Flour
2		Eggs
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Nutmeg
2 tablespoons	30ml	Margarine
3		Stale bread - cut in cubes

Recipe Instructions

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.

From THE BEST OF GERMAN COOKING, by Edda Meyer-Berkhout.

Source:
Bill Wight

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