Kartoffelklosse (potato dumplings)

12 Servings

Ingredients

Quantity Ingredient
2 tablespoons Margarine
1 slice White bread in 72 equal pieces
1⅓ cup (less 1 tsp) all-purpose flour, divided
1 pounds 14 oz peeled cooked boiling potatoes, riced
1 Egg
1 teaspoon Salt
⅛ teaspoon Ground nutmeg
⅛ teaspoon White pepper
4 quarts Water

Directions

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.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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