Potato Dumplings (Germany) Recipe
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Ingredients: |
Ingredients: 1 1/2 lbs. russet potatoes (about 2 large), 1 1/2 tsp. salt, 1/8 tsp. ground nutmeg, 1/2 cup all-purpose flour (more if needed), 1/8 cup cornstarch (or potato starch preferred if it can be found), 1 large egg, 2 slices sourdough bread or 2 slices white bread of good quality, 1 T. unsalted butter, 1 T. corn oil or 1 T. vegetable oil.
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Directions: |
Directions:Trim crusts of bread. Cut bread into 1/2 inch cubes and fry in butter and oil mixture until golden brown. Transfer to paper towel to dry. Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes. Drain. Cool slightly. Peel. Cut potatoes into large pieces. Refrigerate until cold, about 30 minutes. Mash potatoes with fork or run through ricer into a large bowl. Mix in salt and nutmeg. Add 1/2 cup flour and cornstarch. Using hands, knead mixture in bowl until smooth dough forms, adding more flour by T. if dough is sticky. Mix in egg. Form dough into balls, using 1/4 cupful for each. Insert bread cube into center of each dumpling, roll dumpling between palms to enclose bread cube completely and form smooth balls. Working in batches, cook dumplings in large pot of nearly boiling salted water, 10-15 minutes (or until dumplings rise to the top). Using a slotted spoon, transfer dumplings to large bowl. Keep covered with a damp kitchen towel as remaining dumplings are cooked. Place no more than 4-5 dumplings in your pot at any one time to prevent them from sticking together or touching during cooking, which will cause them to fall apart. |
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Personal
Notes: |
Personal
Notes: The Dierbeck/Bastian family suggested a German meal of Sauerbraten, red cabbage and potato dumplings. These dumplings are found in Germany and Austria. Second day leftovers can be cut into slabs and fried in butter. Don and his wife Carol share a common interest in family genealogy. Thanks to them!
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