German Potato Dumplings

Alice recommends a food mill for this recipe, not a food processor. We tried both, and there is no comparison. The food mill produces a lighter potato, hence a lighter potato dumpling.

• 8 medium potatoes, boiled and peeled
• 2 eggs plus 1 egg yolk, lightly beaten
• 3 tablespoons corn starch
• 1 cup bread crumbs
• 1/4 teaspoon nutmeg
• Salt to taste
• 1/4 cup flour (as needed)

METHOD

Put potatoes through the large disk of a food mill into a large bowl. Blend in egg yolks, corn starch, bread crumbs, nutmeg, and salt to taster. Mix thoroughly.

Working on a floured surface, roll potato dough into a roll about 2 inches in diameter, then slice in 8 to 10 pieces. Shape into dumplings.

Bring a large pot of salted water to a boil. Roll each dumpling in flour and drop, one at a time, into boiling water. Cook for about 15 to 20 minutes. Dumplings are done when they float to top of water. Remove with slotted spoon, and drain well.

Yield: About 10 large dumplings

This recipe from www.inmamaskitchen.com

Contributor: Alice Kramer

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