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Kartoffelklössel - Potato Dumplings
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Serves/Makes:6 or more

  • 2 lbs (.9 kg). baking potatoes
  • 1 cup (225 ml) to 1-1/2 cups (350 ml) flour
  • 2 eggs, lightly beaten
  • 1 tsp (5 ml) salt
  • 25 to 30 croutons
  • Cook, peel and mash potatoes the day before you intend to make dumplings.
  • Refrigerate until needed.
  • Before cooking, mix with 1 cup (225 ml) flour, beaten eggs and salt.
  • Add more flour, 1 tbsp (15 ml) at a time, if necessary, until the dough is smooth and can be kneaded.
  • Knead thoroughly on floured board until smooth.
  • Shape dumplings with floured hands or two floured spoons.
  • Press a few croutons into center of each, molding dumplings around it.
  • Cook test dumpling.
  • Potato dumplings should be done in 10 minutes.
  • They are always served with meat an gravy dishes, never in soup.

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