Name: Potato Dumplings
Yield: 12 servings

The Recipe Bin: German - Breads & Rolls

Potato Dumplings



2 tbsp Margarine 1 slice White Bread (72 Pieces) 1 ⅓ cups All-purpose Flour (Less 1 Tsp / Divided) 1 lb 14 oz Peeled Cooked Boiling Potatoes	1 Egg 1 tsp Salt ¹⁄₈ tsp Ground Nutmeg ¹⁄₈ tsp White Pepper 4 qt Water



In a 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 tbsp 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 approximately 12 servings.

Questions, Comments? Please Contact ASH
Database Last Updated: March 27 2024.
You are visitor to this page.