Ingredients Jump to Instructions ↓

  1. Kartoffelklosse (Potato Dumplings)

  2. Yield: 12 servings

  3. 2 tablespoons margarine

  4. 1 loaf white bread, cut into cubes flour

  5. 2 pounds boiling potatoes, peeled, cooked and riced

  6. 1 egg

  7. 1 teaspoon salt

  8. 1/8 teaspoon ground nutmeg

  9. pepper

  10. In small skillet heat margarine until bubbly and hot, add bread

  11. and saute, stirring constantly, until bread has absorbed the

  12. margarine and is browned. Set aside. Measure out and reserve 2

  13. tablespoons flour. in mixing bowl combine remaining flour with

  14. potatoes, egg, and seasonings, mixing well, portion dough into 24

  15. equal mounds. Flour hands with reserved flour and shape mounds

  16. into balls, press 3 bread cubes into each ball and seal closed,

  17. forming dumplings.

  18. In 5-quart saucepan or Dutch oven bring water to a boil, use slotted

  19. spoon to gently lower several dumplings into water (they will sink

  20. 3 to

  21. minutes longer. With slotted spoon, remove dumplings to warmed

  22. serving platter. Repeat procedure with remaining dumplings. These

  23. dumplings are good as an accompaniment to Sauerbarten.

  24. 12 servings of 2 dumplings each.


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