Recipe#10522

Title: Potato 01

Newsgroups: rec.food.recipes 
 From: Lady Vitha kpotratz@sunflowr.usd.edu 
 Subject: german Dumplings 
 Message-ID: Pine.SUN.3.90.950211141503.1206E-100000@sunfish 
 Date: Wed, 15 Feb 1995 23:20:48 GMT 

Here is my recipe for German Potato Dumplings..the kind usually served 
 with beef and saurkraut.
 When making dumplings, always cook a sample first.  If the dumpling is 
 too soft, add dry rolls soaked in water; if it falls apart then mix some 
 flour of breadcrumbs into the dough.
 MUNICH POTATO DUMPLINGS
 2lbs raw potatoes
 3/4 lb boiled potatoes
 1 egg
 1/2 c milk, boiling
 salt
 1 bread roll
 1 1/2 tbs butter
 Grate the raw potatoes into some vinegar-waver.  Wrap in a linen
 cloth and press out as much liquid as possible.  Immediately pour
 over the boiling milk.  Grate the cooked potatoes and combine these
 with the raw ones.  Add salt and stir in egg.  Make a sample
 dumpling.  If it turns out, form more dumplings with wet hands. If
 not, see above note.  Into the middle of each ball, press some
 croutons, then drop the dumplings into boiling salted water and
 simmer until done for 20-30 minutes with the lid half open.
 This is translated straight from German, so the grammer isn't the
 best.