Rahm-fleckle (sweet or sour cream dumplings)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Potatoes, boiled in their jackets and then grated | |
| 5 | tablespoons | To 6 tb flour |
| 1 | Egg | |
| 1 | dash | Salt |
| ⅛ | litre | Cream or sour cream (1/2 cup plus 1/2 Tbsp) |
| A few tart apples, peeled and thinly sliced | ||
| 80 | grams | Butter (1/3 cup) |
Directions
Mix the grated potatoes, flour, egg, and salt, and knead into a dough. Roll out to ⅕ of an inch thickness, and put into a greased pan. Spread the cream our sour cream over the top, then cover with the sliced apples. Bake at medium heat. Cut into squares and serve hot, covered with cream.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92