Title: Kartoffelknoedel (potato dumplings)
 Categories: Vegetables, German
      Yield: 4 Servings
 
    200 g  Grated potatoes [that have
           -previously been boiled
           In their jackets, then let
           -cool, and peeled]
           (7 oz)
     30 g  Plain bread crumbs (1 oz)
      1    Egg
     30 g  Butter (2 Tbsp)
           Salt and pepper to taste
 
  This refers to dumplings made from boiled potatoes which is the
  traditional Swabian method.  Dumplings made from raw potatoes
  originated in Bavaria and reached Swabian kitchens relatively late.
  
  Beat the butter and egg until fluffy.  Add the cold, grated, boiled
  potatoes, bread crumbs, salt, and pepper, and knead well. Depending
  on how watery the potatoes are, flour may be substituted for the
  bread crumbs in order to get a dough that is neither too firm not to
  pasty.
  
  Form dumplings, and cook in barely simmering salted water for 15
  minutes.
  
  Serve immediately, while still piping hot.
  
  These dumplings are also very popular as a main dish, with brown
  gravy.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted