•6 medium potatoes (approx. 2 lbs.)
•2 large eggs
•1/3 cup bread crumbs
•¾ - 1 cup flour
•½ teaspoon salt
•½ teaspoon nutmeg

1.Peel potatoes, boil until done but not overly soft.
2.Completely drain and return to burner to evaporate any remaining water. Potatoes must be as dry as possible.
3.Mash/rice completely, until there are no lumps.
4.Allow to completely cool.
5.Put potatoes in large mixing bowl, add slightly beaten eggs, salt and nutmeg. Mix ingredients together by hand.
6.Add bread crumbs and continue mixing together.
7.Add flour a little at a time until dough mixture is manageable. (you might not need the complete amount of flour)
8.Flour counter surface and turn dough out. With floured hands, form golf ball sized balls. These can be left on the floured edge until all balls are formed and large pot of boiling water is ready.
9.Drop several of the balls into the boiling water. They will sink to the bottom. When all balls have risen to the top, cover pot and boil another 5 minutes. Remove from water with slotted spoon and place on serving platter.
10.Repeat until all dumplings have been cooked.
11.Serve with Sauerbraten or beef roast and thickened gravy from meat.
12.I like to pour a rich brown meat gravy over a platter of meat slices and dumplings. Garnish with parsley or chopped green onion.

Visitor Comments (0):

This recipe currently has 0 comments. Add your own comment in the right hand menu.