| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
German |
Vegetables, German |
4 |
Servings |
INGREDIENTS
| 3 |
md |
Raw potatoes |
| 1 3/4 |
lb |
Potatoes, boiled in their jackets a day ahead |
| 3 |
tb |
To 4 tb (heaping) flour |
| 2 |
|
Eggs |
| 1/4 |
c |
Water |
|
|
Salt |
INSTRUCTIONS
So called for their well-known propensity to slip ('glitschen') off one's
plate, 'Glitscher' are also called 'Wetzsteine' (whetstones) because they
are more or less the same shape (although shorter) as the old-fashioned
sharpening stones used for a sickle or scythe blade.
Grate the raw potatoes into a bowl full of water, then place in a coarse
muslin bag or wrap in a rolled-up dishtowel, and wring out thoroughly. The
boiled potatoes should be cooked a day in advance, then peeled and grated
on the following day. Combine the two, along with the flour, eggs, and
water, and mix thoroughly; season with salt. Shape the dumplings with wet
hands. The dumplings should be fairly long and pointed at both ends. Cook
in simmering salted water for about 20 minutes.
Makes 4 to 6 servings.
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking
Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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