Kartoffelklosse (potato dumplings)
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Kartoffelklosse (potato dumplings)
  Potato    Dumplings    German    Vegetables  
Last updated 6/12/2012 12:46:00 AM. Recipe ID 6072. Report a problem with this recipe.
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      Title: Kartoffelklosse  (potato dumplings)
 Categories: German, Vegetables
      Yield: 12 Servings
 
      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.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 




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Recipe ID 6072 (Apr 03, 2005)

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