| 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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