Kartoffelklosse

1. 1

   In small skillet heat margarine until bubbly and hot, add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned.

2. 2

   Set aside.

3. 3

   Measure out and reserve 2 tablespoons flour.

4. 4

   In mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds.

5. 5

   Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings.

6. 6

   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.

7. 7

   With slotted spoon, remove dumplings to warmed serving platter.

8. 8

   Repeat procedure with remaining dumplings.

* Per serving · 4 servings · Values may vary.

No additional tips available.