Glitscher
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Raw potatoes |
| 1¾ | pounds | Potatoes, boiled in their jackets a day ahead |
| 3 | tablespoons | To 4 tb (heaping) flour |
| 2 | Eggs | |
| ¼ | cup | Water |
| Salt | ||
Directions
So called for their well-known propensity to slip ('glitschen') off one's plate, 'Glitscher' are also called 'Wetzsteine' (whetstones) because they are more or less the same shape (although shorter) as the old-fashioned sharpening stones used for a sickle or scythe blade.
Grate the raw potatoes into a bowl full of water, then place in a coarse muslin bag or wrap in a rolled-up dishtowel, and wring out thoroughly. The boiled potatoes should be cooked a day in advance, then peeled and grated on the following day. Combine the two, along with the flour, eggs, and water, and mix thoroughly; season with salt. Shape the dumplings with wet hands. The dumplings should be fairly long and pointed at both ends. Cook in simmering salted water for about 20 minutes.
Makes 4 to 6 servings.
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 8/92