Title: Potato Dumplings or Kartoffelklosse
Categories: Side Vegetable German
Yield: 4 Servings

6	md	Mature baking potatoes
2		Eggs
1 1/2	ts	Salt
1/2	c	Flour
1/2	c	Butter or drippings
1/4	c	Dry bread crumbs
1/2	c	Croutons

These are light and tender, especially good with beef a la mode or other roast with gravy. It is traditional to serve them with sauerbraten. From the "Joy of Cooking" Boil potatoes uncovered in their jackets until tender, peel and rice them. Add eggs, flour & salt. Beat the batter with a fork until fluffy. Roll it lightly into balls one inch in diameter. Many cooks prefer to put a crouton in the center of each ball. Drop the balls into gently boiling salted water and cook about 10 minutes. Drain them well. Melt the fat and stir in the breadcrumbs. Or, if you did not place croutons in the dumplings, prepare: them and pour over the dumplings.

Good luck! :)

From: Ian Hoare Date: 03-08-96

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