| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Idaho potatoes, washed |
|
|
unpeeled up to 5 |
| 1 |
c |
Flour, divided up to |
|
|
1-1/2 |
| 2 |
|
Eggs |
| 1 |
t |
Salt |
|
|
White pepper to taste |
| 1 |
T |
Finely diced onion |
| 2 |
t |
Dried marjoram |
| 2 |
t |
Chopped chives |
INSTRUCTIONS
Notes: Mader's German Restaurant 1037 Old World 3rd Street. Milwaukee
Journal Sentinel. Cook potatoes in boiling water until tender to fork
tines, then drainand cool. Refrigerate overnight. Next day, peel and
grate potatoes. Add1 cup of flour, eggs, salt, pepper, onion, marjoram
and chives. Blend with wooden spoon. Add enough of remaining half-cup
flour to form dumpling mixture that will hold together, making balls
about size of an egg. Place dumplings in boiling water to cover.
Return water to full boil, then reduce heat to simmer. Cook 25 minutes
or until dumplings are cooked through and float to top of pot. Makes
about 8 servings. Posted to recipelu-digest by ncanty@juno.com (Nadia
I Canty) on Mar 25, 1998
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