German Kartoffelknodel (Tennis Size Potato Dumplings)

1. 1

   COOK 2 LBS OF THE POTATOES.

2. 2

   DRAIN AND LET COOL.

3. 3

   PEEL REMAINING POTATOES AND PLACE IN A LARGE POT.

4. 4

   SEE NOTE* (I have put raw potatoes in cold ice water with a bit of baking soda, this I find keeps them white) REMOVE RAW POTATOES AND FINELY GRATE INTO A BOWL WITH WATER AND VINEGAR.

5. 5

   SQUEEZE OUT GRATED POTATOES AS MUCH AS POSSIBLE IN A DISH TOWEL.

6. 6

   PEEL COOKED POTATOES AND GRATE.

7. 7

   CUT BREAD INTO 1/4 INCH SQUARES AND FRY IN BUTTER.

8. 8

   MIX RAW AND COOKED POTATOES AND OTHER INGREDIENTS WELL.

9. 9

   FORM SIX BALLS AS BIG AS BASEBALLS WITH 5 OR 6 SQUARES IN THE MIDDLE OF EACH.

10. 10

    COOK IN BOILING WATER 15 TO 20 MINUTES.

11. 11

    DO NOT OVERCOOK AS THEY WILL FALL APART.

12. 12

    DRAIN AND SERVE HOT.

13. 13

    THEY'RE WORK, BUT BOY THEY'RE GOOD.

14. 14

    Mmmmmm!

15. 15

    NOTE: The recipe says us 1/4 to 1/2 teaspoon sulfur.

16. 16

    Peel raw potatoes and place in a large pot.

17. 17

    Put the sulfur in an old saucer, set the saucer on the raw potatoes and light.

18. 18

    Cover the pot tightly and let sit 15 minutes: (this bleaches the potatoes, otherwise the Knodel won't be snow white).

19. 19

    Miller's German Cookbook

* Per serving · 4 servings · Values may vary.

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