| 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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