Directions: |
Directions:Scrub the unpeeled POTATOES to remove any dirt. Place in a large pot of salted boiling water and allow to cook until tender. This could take from 25 to 35 minutes. Test with an inserted knife.
Meanwhile, trim the Crust off the BREAD and save for another use. Cut the trimmed BREAD into 1/2-inch cubes. Add the BUTTER and OIL to a skillet and heat over a medium heat. Fry the BREAD CUBES in the OIL Mixture until golden brown, then transfer to a paper towel to dry.
When the POTATOES are done, drain off the water and rinse and drain again. Allow to cool slightly and then peel the POTATOES. Cut the POTATOES into large pieces and place in the refrigerator to cool for at least 30 minutes.
When the POTATOES are cool, mash them with a fork or run them through a ricer into a large bowl. Mix in the SALT and NUTMEG. Stir in 1/2 Cup of FLOUR and the CORNSTARCH.
Use your hands and kneed the Mixture until a smooth DOUGH forms, adding more FLOUR by Tablespoonfuls if the DOUGH is sticky. Mix in the EGGS and adjust with more FLOUR if necessary.
Form the DOUGH into balls, using about 1/4 Cupful for each. Insert a BREAD CUBE into the center of each DUMPLING, then roll the DUMPLING between your palms to enclose the BREAD CUBE completely and form a smooth Ball.
Working in batches, cook the DUMPLINGS in a large pot of nearly boiling salted water for 10 to 15 minutes, or until the DUMPLINGS rise to the top. Using a slotted spoon, transfer the DUMPLINGS to a large bowl. Keep covered with a damp kitchen towel as the remaining DUMPLINGS are being cooked. You should place no more than 4 to 5 DUMPLINGS in your pot at a time, in order to prevent them from sticking together or touching during cooking. That will cause them to fall apart. These DUMPLINGS can be made in advance and heated by Frying in Butter or Warming in Hot Gravy. |
Personal
Notes: |
Personal
Notes: Mom has lots of experience with German Style cooking. This is her recipe for a Potato Dumpling. It is a German style Dumpling and is found everywhere in the South of Germany, Austria and Bohemia. The name they call them is Kartoffelkloesse, which means Potato Dumpling. These are traditionally served with any Roast with Gravy, but most well-known as an accompaniment for a hearty Sauerbraten and Red Cabbage. Nevertheless, these work very well with a Chicken Stew as well, such as Chicken and Dumplings.
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