Recipe: Greman Potato Dumplings (Kartoffelklosse) (Joy of Cooking, 1975)

POTATO DUMPLINGS (KARTOFFELKLOSSE)

6 medium baking potatoes
2 eggs
1 1/2 teaspoons salt
1/2 cup flour
1/2 cup butter or meat drippings
1/4 cup dry bread crumbs

To boil potatoes: In saucepan, boil unpeeled potatoes until tender. Peel potatoes.

Rice potatoes (using a potato ricer) into bowl. Add eggs, salt and flour to riced potatoes. Using fork, beat until fluffy. Lightly roll batter into 1-inch balls.

Drop balls into pot of boiling salted water. Cook for 10 minutes. Drain well.

TO SERVE:
Melt butter in small pan. Stir in bread crumbs. Pour crumbs over dumplings. Serve.

Makes 6 servings
Source: Joy of Cooking, 1975