Cannon Balls (Potato Dumplings) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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My family always called these Cannon Balls, because they were so heavy. However this was a beloved dish from my grandmother. They always had it with a meal of Hasenpfeffer (sour rabbit) and Glacé (gravy). Have copies of very old family photos with our great hunters. Hanging on ropes appear to be about 30 rabbits. My family probably ate lots of Hasenpfeffer. Think it would be good with other fillings too: bacon, broccoli, ham, onions. You can use store-bought croutons for the filling. Ingredients:
2 cups mashed potatoes, seasoned |
1/4 cup flour |
1 egg |
salt |
pepper |
breadcrumbs |
butter |
3 slices bread, cut 1/2-inch cubes |
butter |
Directions:
1. Add flour, egg, salt, and pepper to cooled mashed potatoes. Divide into 6 portions and flatten into round patties.
2. If making your own croutons, in a skillet melt butter over medium heat. Add bread cubes and toss until lightly browned and crisp.
3. Place several browned bread cubes or croutons in the center of each patty and bring potato up around the filling to create a ball. Lightly roll in more flour.
4. Cook in a generous amount of boiling salted water for 10 minutes. Drain and sprinkle with buttered browned breadcrumbs and serve with gravy.
5. Serve immediately, 3 to a soup bowl.
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