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Kartoffelkloße

5 September 2008 No Comment

When Ingo is in Germany, this is one of his favorites. Note, this recipe has not been tested yet, but appears promising and seems like the right method.

kartoffelklosse.jpg

Yield

24 dumplings

Ingredients

  • 2 tbsp. butter
  • 1 slice stale white bread cut into 72 equal pieces
  • 1 1/3 c (less 1 tsp.) flour, divided
  • 1 lb. 14 oz. peeled cooked boiling potatoes, riced
  • 1 egg
  • 1 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. white pepper
  • 4 qt. water

Directions

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.

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