Kartoffelknoedel (potato Dumplings)

The people of the covenant in the Old Testament were made up of Israel according to the flesh – an ethnic, national, religious people containing “children of the flesh” and “children of God” [see Rom. 9:6-8; Gal. 4:22-28]. Therefore it was fitting that circumcision was given to all the children of the flesh. But the people of the new covenant, called the Church of Jesus Christ, is being built in a fundamentally different way. The church is not based on any ethnic, national distinctives but on the reality of faith alone, by grace alone in the power of the Holy Spirit. The Church is not a continuation of Israel as a whole; it is a continuation of the true Israel, the remnant – not the children of the flesh, but the children of promise. Therefore, it is not fitting that the children born merely according to the flesh receive the sign of the covenant, baptism.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	German	German, Vegetables	4	Servings

INGREDIENTS

200	g	Grated potatoes [that have
		previously been boiled
		In their jackets, then let
		cool and peeled]
		7 oz
30	g	Plain bread crumbs, 1 oz
1		Egg
30	g	Butter, 2 Tbsp
		Salt and pepper to taste

INSTRUCTIONS

This refers to dumplings made from boiled potatoes which is the
traditional Swabian method.  Dumplings made from raw potatoes
originated in Bavaria and reached Swabian kitchens relatively late.
Beat the butter and egg until fluffy.  Add the cold, grated, boiled
potatoes, bread crumbs, salt, and pepper, and knead well. Depending  on
how watery the potatoes are, flour may be substituted for the  bread
crumbs in order to get a dough that is neither too firm not to  pasty.
Form dumplings, and cook in barely simmering salted water for 15
minutes.  Serve immediately, while still piping hot.  These dumplings
are also very popular as a main dish, with brown  gravy.  Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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