| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | German | German, Vegetables | 12 | Servings |
INGREDIENTS
| 2 | T | Margarine |
| 1 | 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 | t | Salt |
| 1/8 | t | Ground nutmeg |
| 1/8 | t | 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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