"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Dumplings (Germany) Recipe

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This recipe for Potato Dumplings (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CV
Added: Thursday, March 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups white flour
4 cups mashed potatoes (cooled)
2-3 Tbsp. shortening (hot, melted)

Directions:
Directions:
Potatoes may be cooked the day before and refrigerated. Mix potatoes and flour like pie crust. Add shortening. Make dumplings and set aside. Boil water, add dumplings but do not cover. Cook about 20 minutes or when they float to surface they are done. Remove dumplings to a hot platter and let set a few minutes before serving.

 

 

 

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