Kartoffelklosse (potato dumplings)
Yield: 12 servings
Ingredients:
- 2 tb Margarine -potatoes riced
- 1 sl White bread in 72 equal 1 Egg -pieces 1 ts Salt
- 1 1/3 c (less 1 tsp) all-purpose 1/8 ts Ground nutmeg -flour divided 1/8 ts White pepper
- 1 lb 14 oz peeled cooked boiling 4 qt Water
Instructions:
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.
