Kartoffelklosse (Potato Dumplings) - freerecipeonline.net

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Kartoffelklosse (Potato Dumplings)

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Vegetables

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Ingredients

2 tablespoons Margarine
riced
1 slice White bread in 72 equal
1 Egg -- pieces
1 1/3 cups (less 1 tsp) all-purpose
1/8 teaspoon Ground nutmeg -- flour, divided
1 pound 14 oz peeled cooked boiling
4 quarts Water

Procedures

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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<h1> Kartoffelklosse (Potato Dumplings)</h1>
 Ingredients :
 2 tablespoons Margarine 
 riced 
 1 slice White bread in 72 equal 
 1 Egg -- pieces 
 1 1/3 cups (less 1 tsp) all-purpose 
 1/8 teaspoon Ground nutmeg -- flour, divided 
 1 pound 14 oz peeled cooked boiling 
 4 quarts Water 
 <hr hieght="1">
 Procudures
 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. 
 
 More <a href="http://www.freerecipeonline.net" title="Free recipe">free recipes</a>

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