Mader's restaurant kartoffelklosse (dumplings)

Yield: 1 Servings

Measure Ingredient
4 \N Idaho potatoes; washed, (unpeeled) (up to 5)
1 cup Flour; (divided) (up to 1-1/2)
2 \N Eggs
1 teaspoon Salt
\N \N White pepper to taste
1 tablespoon Finely diced onion
2 teaspoons Dried marjoram
2 teaspoons Chopped chives

Notes: Mader's German Restaurant 1037 Old World 3rd Street. Milwaukee Journal Sentinel.

Cook potatoes in boiling water until tender to fork tines, then drainand cool. Refrigerate overnight. Next day, peel and grate potatoes. Add1 cup of flour, eggs, salt, pepper, onion, marjoram and chives. Blend with wooden spoon.

Add enough of remaining half-cup flour to form dumpling mixture that will hold together, making balls about size of an egg.

Place dumplings in boiling water to cover. Return water to full boil, then reduce heat to simmer. Cook 25 minutes or until dumplings are cooked through and float to top of pot. Makes about 8 servings.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 25, 1998

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