Kartoffel Kloesse (Potato Dumplings) Recipe

Boil potatoes. Press through ricer or mash coarsely with potato masher. Let cool. Begin bringing salted water to a boil (app.

tsp salt/quart of water). Add remaining ingredients. Mix together to a soft dough. Rolls bits of dough into soft balls about the size of golf balls. Drop carefully into boiling water*. Allow to simmer for 20 minutes. Lift out with slotted spoon. Can sprinkle with prasley, if desired. Store in covered dish to keep warm. Yield: serves 6 Notes: *It's a good idea to cook a "test dumpling" first. If it falls apart during cooking, add a little more flour to the remaining dough.

Often potato dumplings are made with a couple croutons pressed into the center of the dough before cooking.