Title: Bavarian Potato Dumplings
Categories: Vegetable
Yield: 4 Servings

1	lg	Idaho potato, peeled and quartered
1/3	c	All-purpose flour
1		Egg, slightly beaten
3/4	ts	Salt
		Dash pepper
2	tb	Plain croutons (12 to 16)
		***
3/4	c	Fresh bread crumbs (1 slice)
1	tb	Butter, melted

Cook peeled and quartered potato in boiling salted water to cover till tender, 20 to 25 minutes. Drain; put potato through a ricer.

In large mixing bowl combine potato, all-purpose flour, slightly beaten egg, salt, and pepper; mix thoroughly. Divide potato mixture into fourths (1/4 c each); flatten each portion.

Place 3 or 4 plain croutons in center of each flattened cake; shape potato dough around croutons to make a ball. Drop balls into boiling salted water to cover (1 ts salt to 1 qt water). Simmer for 8 to 10 minutes; remove with slotted spoon.

Combine fresh bread crums with melted butter. Roll dumplings in crumb mixture. Serve hot.

Source: Better Homes & Gardens, Recipes from Famous Places: The Midwest - Mader's, Milwaukee, Wisconsin

From: Jr Byers Date: 02-26-96

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