German Potato Dumplings -- Kartoffelkloesse

INGREDIENTS:

1.5 lbs                   russet potatoes (about 2 large) 

1.5 tsps                 salt                                                        

1/8 tsp                  ground nutmeg                                

1/2 cup                 Minced Parsley

1/2 cup                 all-purpose flour (or more)         

1/8 cup                 cornstarch

1 large                  egg                                        

2 slices                  sourdough or white bread           

1 tbsp                    unsalted butter                                

1 tsp                      corn or vegetable oil                      

 

DIRECTIONS:

1. Trim crusts off bread

2. Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.

3. Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.

4. Drain potatoes, cool slightly, peel, and cut potatoes into large pieces.

5. Refrigerate until cold, about 30 minutes.  Mash potatoes with fork or run through a ricer into a large bowl.

6. Mix in salt, nutmeg and parsley.  Add 1/2 cup flour and the cornstarch.

7.Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.  Mix in egg and form dough into balls, using 1/4 cupful for each.

8. Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.

9.Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top). Using slotted spoon, transfer dumplings to large bowl. Keep covered with a damp kitchen towel as remaining dumplings are cooked.

 

Note:    Fry sliced left-over dumplings in butter to lightly brown on both sides. Season and Serve with the gravy