| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
|
1 |
Servings |
INGREDIENTS
| 6 |
md |
Baking potatoes (up to 8) |
| 1 1/4 |
c |
Flour |
| 2 |
|
Eggs |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 2 |
tb |
Margarine |
| 3 |
sl |
Stale bread, cut in cubes |
INSTRUCTIONS
Boil potatoes until tender. Cover and refrigerate 12-24 hours. Finely chop
or mash the cooked potatoes. In a medium bowl, mix potatoes, 1 C flour, and
next 3 ingredients to form a firm but light paste. If mixture is too moist
add flour as needed. This will help keep the dumplings from falling apart
during cooking.
Melt margarine in skillet. Add bread cubes and saute till brown. Working
with floured hands, form the potato mixture into a roll about 2 1/2 inches
in diameter. Cut roll into 8-10 pieces and form each into a dumpling,
enclosing a few sauteed bread crumbs in the center of each.
Boil dumplings in water, being careful not to overcrowd the pot. Do not
cover. Simmer over low heat about 15 minutes; dumplings are done when they
float.
Both recipes are from THE BEST OF GERMAN COOKING, by Edda Meyer- Berkhout.
Posted to rec.food.recipes by Tdahm@aol.com on 1995, .
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