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Kartoffelklosse (potato Dumplings)

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 ts 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.

Makes 12 servings of 2 dumplings each.


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