| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | German | Vegetables* | 7 | Servings |
INGREDIENTS
| 3 | lb | Potatoes |
| 3 | Egg yolks; beaten | |
| 3 | tb | Cornstarch |
| 3 | tb | Cream of Wheat |
| 1/2 | ts | Pepper |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Nutmeg |
| 1 | c | White bread cubes; toasted or fried |
| Flour | ||
| lg | Pot of boiling water w 1 t. salt |
INSTRUCTIONS
Clean, peel, and boil potatoes just until soft enough to mash. Drain and mash smoothly. Add egg yolks, cornstarch, Cream or Wheat, pepper, salt, and nutmeg. Beat well; shape into dumplings; place few bread cubes in center of each. (It is a good idea to shape 1 dumpling first and proceed with recipe. If it does not hold together while cooking, beat a little flour into dumpling mixture before shaping remainder.) Roll each dumpling lightly in flour. Cook in rapidly boiling salted water 15 to 20 minutes. Remove cooked dumplings from water; serve hot with Sauerbraten. Makes 12 or more dumplings. NOTES : Luchow's German Cookbook, Jan Mitchell. Recipe by: Potato Dumplings Posted to TNT Recipes Digest by Grace Wagner <wgmm@citynet.net> on Apr 20, 1998
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