Cooked Potato Dumplings
Ingredients
- 2 pound baking potatoes
- 1 to 1 1/2 cups flour
- 2 eggs, lightly beaten
- 1 tsp salt
- 25 to 30 croutons
Instructions
(Gekochte Kartoffelklossel). Cook, peel and mash potatoes the day before you intend to make dumplings. Refrigerate until needed. Before cooking, mix with 1 cup flour, beaten eggs and salt. Add more flour, a tablespoon at a time, if necessary, until dough is smooth and can be kneaded. knead thoroughly on floured board until smooth. Shape dumplings with floured hands or two floured wooden spoons. Press a few croutons into center of each, moulding dumpling around it. Cook test dumpling. Potato dumplings should be done in 10 minutes. They are always served with meat and gravy dishes, never in soup. 10 to 12 Dumplings