Kartoffelklosse
Yield
12 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 1 | slices |
white bread
cut into 72 pieces |
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| 1 | pound |
potatoes
peeled, cooked |
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon |
white pepper
|
|
| 4 | quarts |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 1 | slices |
white bread
cut into 72 pieces |
|
| 315 | ml |
all-purpose flour
|
|
| 453.6 | g |
potatoes
peeled, cooked |
|
| 1 | each |
eggs
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 0.6 | ml |
white pepper
|
|
| 4 | quarts |
water
|
*
|
Directions
In small skillet heat margarine until bubbly and hot, add bread and sauté, 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.
