Recipe: Potato Dumplings (3)

Do any of these look familiar?

Betsy

Knoepfe

2 med. potatoes
1/2 c. flour
1/2 tsp. salt
1/4 tsp. baking powder
1 crust bread
1 egg
Sauerkraut

Parboil 2 medium potatoes. When cold, you peel and grate. Add 1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon baking powder. Mix with hands. Put in crust of bread (broken in tiny pieces) and 1 egg. Form into balls and drop into boiling water for at least 20 minutes; then cover. Take out and drain and put in sauerkraut.

Raw Potato Dumplings

4 lg. potatoes
1/2 tsp. salt
1 egg
Flour, enough to make a thick dough

Grate potatoes; add egg, salt and enough flour to make a thick dough. Drop by heaping teaspoons into boiling broth or kraut juice. Boil 15 minutes uncovered. Leftovers can be fried in butter.

Potato "Klub"

Ham
Raw potatoes, grated
Salt, if needed
1/2 tsp. baking powder
Flour

Bake ham in oven as directed. When done, pour off juice into a large kettle of boiling water. Then peel and grate the desired amount of potatoes in a large bowl (add salt, if needed), 1/2 teaspoon of baking powder and enough flour to stick together, enough to shape into the desired size dumpling. Drop dumpling into boiling water and cook until done.