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Recipe: German Potato Dumplings (Kartoffelknodel)

Side Dishes - Potatoes
POTATO DUMPLINGS (KARTOFFELKNODEL)

6 to 8 medium baking potatoes
1 1/4 cups flour (as needed)
2 eggs
1 tsp salt
1/4 tsp ground nutmeg
2 tbsp margarine
3 slices stale bread, cut in cubes

Boil potatoes until tender. Cover and refrigerate 12-24 hours.

WHEN READY TO MAKE THE DUMPLINGS:
Finely chop or mash the cooked potatoes. In a medium bowl, mix potatoes, 1 cup flour, and next 3 ingredients to form a firm but light paste. If mixture is too moist add flour as needed. This will help keep the dumplings from falling apart during cooking.

Melt margarine in skillet. Add bread cubes and saute till brown.

Working with floured hands, form the potato mixture into a roll about 2 1/2 inches in diameter. Cut roll into 8-10 pieces and form each into a dumpling, enclosing a few sauteed bread crumbs in the center of each.

Boil dumplings in water, being careful not to overcrowd the pot. Do not cover. Simmer over low heat about 15 minutes; dumplings are done when they float.

Source: The Best of German Cooking by Edda Meyer-Berkhout
MsgID: 0312208
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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