Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : German Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Margarine
1 sl White bread in 72 equal
-pieces
1 1/3 c (less 1 tsp) all-purpose
-flour, divided
1 lb 14 oz peeled cooked boiling
-potatoes, riced
1 Egg
1 t Salt
1/8 ts Ground nutmeg
1/8 ts White pepper
4 qt Water
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.
