Potato Dumplings (Kartoffelklve)
unknown unknown
4 cups water with 1/2 tablespoon salt
8 cups water with 1 tablespoon salt
6 potatoes
1/3 cup flour
1/2 cup cornstarch
1 egg
A dash of salt
A dash of nutmeg
1 slice toast
2 tablespoons butter
In a pot, bring 4 cups of water and salt to a boil. Add peeled potatoes and cook
over medium heat until done. Strain water. Put potatoes in a large bowl and mash
with a potato masher. With a fork, blend in the flour, cornstarch, eggs, salt,
and nutmeg. In a large pot, bring 8 cups water with salt to a boil.
In a skillet, melt butter. Add 1/2-inch thick cubes of toast and brown until
golden. Wet hands under cold water. With a large spoon, scoop dough into your
hands. Make a well and add 1 to 2 cubes of browned toast. With a spatula or
large spoon, dip dumplings into the boiling water. Reduce heat and cook over
medium for about 20 minutes. Remove dumplings with a spatula so water will
drain.
Grandma's Tip: Dumplings are usually recognized as being done once they begin
floating up to the surface of the water. If you use leftover dumplings the next
day, cut them into 1/2 inch slices and fry them in a skillet with butter on both
sides until golden. Serve dumplings with roast, meatloaf in gravy, vegetables,
and salad. For richer dumplings, add 2 tablespoons cream cheese to the batter,
fill with chopped onions, or fold fresh parsley into the batter. Source:
Germancooking.com
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