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German Potato Dumplings

Recipes from around the world

Serves/Makes:12 or more dumplings

  • 9 medium size potatoes
  • 3 beaten egg yolks
  • 3 tbsp (45 ml) cornstarch
  • 3 tbsp (45 ml) raw farina or cream of wheat
  • 1/2 tsp (2 ml) pepper
  • 1-1/2 tsp (7 ml) salt
  • 1/4 tsp (1 ml) nutmeg
  • 1 cup (225 ml) white bread crumbs
  • Flour
  • 1-1/2 quarts (1425 ml) boiling salted water
  • Scrub potatoes.
  • Boil in salted water until just soft enough to mash.
  • Drain and mash smoothly.
  • Add egg yolks, cornstarch, cereal, pepper, salt and nutmeg. Beat well.
  • Shape into dumplings, placing a few read crumbs in center of each.
  • It is a good idea to shape one first and if it does not hold together while cooking, beat a little flour into dumpling mixture before shaping remainder.
  • Roll each dumpling lightly in flour.
  • Cook in rapidly boiling salted water 15-20 minutes.
  • Remove from water; serve hot.

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