German dumplings (erdapfelknodeln)
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 1 | Egg; slightly beaten | |
| 1 | cup | Mashed potatoes |
| 1 | tablespoon | Parmesan cheese; grated |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | dash | Nutmeg |
| 3 | tablespoons | Milk |
| ½ | cup | Stale bread or cracker crumbs |
Directions
Cream butter, stir in egg, potatoes, cheese and seasonings; add just enough milk to crumbs to make a paste; stir in potato mixture. Shape in small balls, cook in boiling salted water 5 minutes and serve in hot beef bouillon.
Tootie Notes: When I fix these the milk addition has to be to feel. 3 tablespoon is an approximate amount. Add milk slowly until the consistency is reached.
Recipe by: American's Cookbook-1938 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Aug 14, 1997