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Kartoffel Klöße (Potato
Dumplings)
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Ingredients
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6 to 8 baking potatoes
(medium size)
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6 to 8 baking potatoes
(medium size)
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1/4 c all-purpose flour
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2 eggs
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1 tsp. salt
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1/4 tsp. ground nutmeg
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2 Tbsp. margarine
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3 slices bread, cut into
cubes
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Directions
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Cook potatoes in water
until tender.
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Cover and refrigerate 12
to 24 hours.
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Peel and finely chop
cooked potatoes or mash thoroughly.
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In a medium bowl, combine
potatoes, flour, eggs, salt and nutmeg to form a firm, but light
paste.
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If mixture is too moist,
add flour as needed. This will keep the dumplings from falling apart
during cooking.
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Melt margarine in large
skillet.
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Add bread cubes and sauté
until golden brown.
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Working with floured
hands, form potato paste into a roll about 2 1/2 inches in diameter.
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Cut roll in 8 to 10
pieces.
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Form pieces into
dumplings enclosing a few sautéed bread cubes in center of each
dumpling.
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Bring a large pot of
salted water to a boil.
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Add dumplings, one at a
time, and simmer about 15 minutes.
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Dumplings are done when
floating on top.
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Remove dumplings with
slotted spoon drain well.
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