| 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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