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Title: Kartoffelklosse (Potatoe Dumplings)
Categories: German Pancake Dumpling
Yield: 15 Servings
| 1/2 | c | Butter |
| 1 | c | Dry, white bread crumbs |
| 2 | Slices, fresh white | |
| (homemade) bread, with | ||
| Crusts removed | ||
| *Note: I save crusts for my | ||
| Baked bread pudding | ||
| 1/2 | c | Flour |
| 1/2 | Regular Farina (not quick | |
| Cooking type) | ||
| 3 1/2 | ts | Salt |
| 1/8 | ts | Ground nutmeg (freshly |
| Ground makes a difference) | ||
| 1/8 | ts | White pepper |
| 3 1/2 | c | Hot or cold, potatoes |
| (approx 4-5 med. Potatoes) | ||
| Forced thru ricer | ||
| 2 | Eggs |
In heavy skillet, melt 1/2 C butter over moderate heat. When foam begins to subside, drop in the bread crumbs and cook, stirring constantly, until they are light brown. Set the toasted crumbs aside.
Cut bread slices into 1/2" squares - should be about 1-1/2 Cups Melt 2 tbsp butter in heavy skillet; add the bread and cook over moderate heat, stirring frequently so the cubes are light brown on all sides. Add more butter if necessary to prevent the bread from burning. Spread the croutons on paper towels to drain.
Combine the flour, farina, 1-1/2 tsp salt, the nutmet and white pepper in a small bowl. With a large spoon, beat this into the riced potatoes, a little at a time. Lightly beat the eggs and then beat them into the potato mixture. Continue to beat until the dough holds its shape in the spoon. If it seems too thin, stir in a little more flour until the desired consistency is reached.
Lightly flour your hands and shape about 2 tbsp of dough and form it into a ball. Press a hole in the center with fingertip, drop in 3 or 4 of the reserved croutons, then gather the outer edges of the opening together, and gently roll into a ball again.
Bring 4 quarts of water (I often use chicken or beef broth instead of the water - depending on what this will be served with) and 2 tsp salt to a bubbling boil in a deep pan. Drop all the dumplings into the liquid, stirring gently once or twice, to prevent dumplings from sticking to one another or the bottom of the pan. Simmer over moderate heat for 12-15 minuts, or until the dumplings 'float' to the surface of the liquid.
Cook for another minute and then remove dumplings with a slotted spoon. Sprinkle with reserved toasted bread crumbs, and serve immediately.
From: BOBBIE KOPF
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