Potato Dumplings 2 (Kartoffelkloesse)
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INGREDIENTS 2 tablespoons butter
1 loaf white bread, cut into cubes
1/2 cup all-purpose flour
2 pounds boiling potatoes, peeled, cooked
1 egg
1 teaspoon salt
1/8 teaspoon ground nutmeg
PepperIn a small sillet, heat butter until bubbly and hot, add bread and sauté, stirring constantly, until bread has absorbed butter 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 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 a slotted spoon to gently lower several dumplings into water, they will sink to the bottom. When dumplings rise to the surface, cook for 3 to 5 minutes longer. Remove with a slotted spoon to a warmed serving platter. Repeat procedure with remaining dumplings.
Makes 12 servings (2 dumplings each)