12 Servings
2 T 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, diced
1 egg
1 t salt
1/8 t nutmeg, ground
1/8 t 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.
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