1. Kartoffel klosse (Potato Dumplings)
Ingredients :
2 tbsp margarine
1 slice of white bread chopped in
small
1¼ cup all-purpose flour
500g peeled boiled potatoes
1 egg
1 tbsp salt
3 pinches ground nutmeg
2 pinches white pepper
3½ lt of water
In a small pan heat the margarine until bubbly hot. Add the bread and sauté, stirring
constantly, until the bread absorbs the margarine and is browned. Measure out and reserve 2
tbsp flour in a mixing bowl. Combine the remaining flour with the potatoes, the egg, and the
seasonings. Mix well. Flour your hands with the 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 a slotted spoon, place dumplings to a warmed serving platter.
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