Yield: 12 servings
Measure | Ingredient |
---|---|
2 tablespoons | Margarine |
1 slice | White bread in 72 equal pieces |
1⅓ cup | (less 1 tsp) all-purpose flour, divided |
1 pounds | 14 oz peeled cooked boiling potatoes, riced |
1 \N | Egg |
1 teaspoon | Salt |
⅛ teaspoon | Ground nutmeg |
⅛ teaspoon | White pepper |
4 quarts | 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.