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Kartoffelklöße
(Potato Dumplings)
Ingredients:
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2 tbsp butter
1 loaf white bread, cut into cubes
1/2 cup flour
2 pounds boiling potatoes, peeled, cooked
1 egg
1 tsp salt
1/8 tsp ground nutmeg
pepper
some dill
Cooking:
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- In a small skillet heat margarine until bubbly and hot, add bread and sauté,
stirring constantly, until bread has absorbed the margarine and is browned.
Set aside.
- Measure out and reserve 2 tablespoons flour. In a mixing bowl
combine remaining flour with potatoes (mash potatoes with fork or run through ricer into large bowl), 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 a 5-quart saucepan 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 and sprinkle with chopped dill. Repeat procedure with
remaining dumplings. Makes 12 servings of 2 dumplings each.
More German Recipes
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