Kartoffelksse - Potatoe Dumplings |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 15 |
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Authenticate German side dish that you will want to accompany your favorite main course to bring your German meal a touch of the land. Ingredients:
2 tablespoons margarine |
cubes of white bread in 72 equal pieces (about crouton size) |
1 1/3 cup (less 1 teaspoon) all-purpose flour, divided |
1 pound 14 ounces peeled and cooked boiled potatoes, riced |
1 egg |
1 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon white pepper |
4 quarts water |
Directions:
1. 1) In a small skillet heat margarine until bubbly and hot; add bread and sauté, stirring constantly, until bread has absorbed the margarine and is browned. Set aside.
2. 2) Measure out and reserve 2 tablespoons flour. In a mixing bowl, combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds.
3. 3) Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings.
4. 4) In a 5-quart saucepan or Dutch oven bring water to a boil; use a slotted spoon to gently lower several dumplings into the water (they will sink to the bottom), when dumplings rise to the surface, cook for 3 to 5 minutes longer. With the slotted spoon, remove dumplings to warmed serving platter.
5. 5) Repeat procedure with remaining dumplings.
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