Recipe: Kartoffelklosse (Potato Dumplings)
For 12 Persons
Category: German, Vegetables
2 tb Margarine
1 sl 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 ts Salt
1/8 ts Ground nutmeg
1/8 ts White pepper
4 qt Water
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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