Kartoffel klosse
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Potatoes |
| 3 | Egg yolks; beaten | |
| 3 | tablespoons | Cornstarch |
| 3 | tablespoons | Cream of Wheat |
| ½ | teaspoon | Pepper |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| 1 | cup | White bread cubes; toasted or fried |
| Flour | ||
| large | Pot of boiling water w 1 t. salt | |
Directions
Clean, peel, and boil potatoes just until soft enough to mash. Drain and mash smoothly. Add egg yolks, cornstarch, Cream or Wheat, pepper, salt, and nutmeg. Beat well; shape into dumplings; place few bread cubes in center of each. (It is a good idea to shape 1 dumpling first and proceed with recipe.
If it does not hold together while cooking, beat a little flour into dumpling mixture before shaping remainder.) Roll each dumpling lightly in flour. Cook in rapidly boiling salted water 15 to 20 minutes. Remove cooked dumplings from water; serve hot with Sauerbraten. Makes 12 or more dumplings.
NOTES : Luchow's German Cookbook, Jan Mitchell.
Recipe by: Potato Dumplings
Posted to TNT Recipes Digest by Grace Wagner <wgmm@...> on Apr 20, 1998