Potato Dumplings (Kartoffelklöße)
Ingredients:
· 6 russet potatoes, peeled and diced
· 1 cup flour, sifted
· 1 egg, beaten
· 1 Tbs Salt
· 4 tsp butter, melted
· ¼ tsp pepper
· 1 Tbs onion, chopped
· Croutons
· ½ cup dry breadcrumbs
Instructions:
Boil the potatoes until a paring knife inserted in a potatomeets little or no resistance. Press the potato through a potato ricer and addthe flour, egg, onion and seasonings to form a dough.
Roll the potato dough into balls about the size of a golfball. Press each ball down to flatten, insert 2 or 3 croutons into the center,and roll the dough around the croutons to form a dumpling.
Bring a large amount of salted water to a boil. Slowly lowerthe dumplings into the boiling salted water and boil them for 8 to 10 minutes.Remove the dumplings from the water with a slotted spoon and drain them onpaper towels.
Combine the butter and the breadcrumbs and spread them on aplate. Roll the dumplings in the buttered breadcrumbs to coat.