Title: German Dumplings (Erdapfelknodeln)
Categories: Dumpling
Yield: 18 Servings

1/4	c	Butter
1		Egg; slightly beaten
1	c	Mashed potatoes
1	tb	Parmesan cheese; grated
1/2	ts	Salt
1	ds	Pepper
1	ds	Nutmeg
3	tb	Milk
1/2	c	Stale bread or cracker crumbs

Cream butter, stir in egg, potatoes, cheese and seasonings; add just enough milk to crumbs to make a paste; stir in potato mixture. Shape in small balls, cook in boiling salted water 5 minutes and serve in hot beef bouillon.

Tootie Notes: When I fix these the milk addition has to be to feel. 3 tablespoon is an approximate amount. Add milk slowly until the consistency is reached.

Posted to MM-Recipes Digest V4 #6

Recipe by: American's Cookbook-1938

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