Cooking Recipe Kartoffelklosse (Potato Dumplings)
Recipe Ingredients
Directions
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.
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Posted by Fred Peters.