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Title: Kartoffelklosse (Potato Dumplings)
Categories: German Potato
Yield: 12 Servings
| 2 | tb | Margarine |
| 1 | sl | White bread in 72 equal pieces |
| 1 1/3 | c | (less 1 tsp) all-purpose flour, divided |
| 1 | lb | 14 oz peeled cooked boiling potatoes, riced |
| 1 | Egg | |
| 1 | ts | Salt |
| 1/8 | ts | Ground nutmeg |
| 1/8 | ts | White pepper |
| 4 | qt | Water |
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.
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