These potato dumplings will go well with the Sauerbraten. Potato Dumplings (Kartoffelklvsse) 2 tbs Butter 1 slice White bread in 72 equal pieces 1 1/3 cup (less 1 tsp) all-purpose flour, divided 1 lb 14 oz peeled cooked boiling potatoes, riced 2 1large Egg 1 tsp Salt 1/8 tsp Ground nutmeg 1/8 tsp White pepper 4 qt Water In small skillet heat butter 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 Makes 12 servings of 2 dumplings each -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
