| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
German |
German, Vegetables |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 1 |
sl |
White bread in 72 equal pieces |
| 1 1/3 |
c |
(less 1 tsp) all-purpose flour, divided |
| 1 |
lb |
14 oz peeled cooked boiling potatoes, riced |
| 1 |
|
Egg |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Ground nutmeg |
| 1/8 |
ts |
White pepper |
| 4 |
qt |
Water |
INSTRUCTIONS
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.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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