The ‘Kartoffel Kloesse’ or Potato Dumplings are a delightful addition to any German feast.

Ingredients:

• Butter : 6 tablespoons
• Dry white breadcrumbs : 1 cup
• Fresh white bread : 2 slices (cut into 1/2 inch squares)
• Potatoes : 3 1/2 cups (cold, cooked, riced, about 4 to 5 medium potatoes; russets or other baking potatoes)
• All-purpose flour : 1/2 cup
• Regular farina : 1/2 cup
• salt : 3 teaspoons
• Ground nutmeg : 1/8 teaspoon (grated)
• Ground white pepper : 1/8 teaspoon
• Lightly beaten : 2

Preparation:

In a skillet, melt 4 tablespoons of butter and brown the breadcrumbs. Remove from the pan, melt the other 2 tablespoons of butter and brown the bread cubes. Drain both on paper towels or tissues. Place the riced potatoes in a large bowl. mix the flour, farina, 1 1/2 teaspoons salt, nutmeg, and pepper in a bowl. Add the mix in three or more portions to the potatoes, beating after each addition.

Add the eggs and mix well. If the mixture is too thin to hold together in a ball, add flour a little at a time until the right consistency is reached. Bring 4 quarts of water and the remaining salt to a boil in a 6- to 8-quart pot. shape each dumpling into a 2-inch ball with wet hands.

Make a hole in the center of the ball, place 2 to 3 bread cubes into it and reform the ball around the bread. Drop all of the dumplings into the boiling water and stir gently, so they don’t stick to each other.

Reduce heat and simmer for 12 to 15 minutes, or until the dumplings rise to the surface. Cook it for 1 more minute. Remove with a slotted spoon and place on a preheated platter. Sprinkle with toasted breadcrumbs and the dish is now ready to serve.

Image courtesy: Google/ images are subject to copyright