Potato Dumplings from Boiled Potatoes

Ingredients

• 3% lbs. of boiled potatoes
• Vz tsp. of onion
• 1 % cups of roll crumbs
• % roll cut into cubes
• % lb. of butter
• % cup of flour
• 3 — 4 eggs
• Salt water

Method

1. 1

   The potatoes are boiled, peeled and grated when they are cooled off or mashed while still hot.

2. 2

   When cold, the mashed potatoes are mixed well with roll crumbs, eggs, onion, pepper, salt, the 0.5 lb. of melted butter and the flour.

3. 3

   The roll cubes are fried in butter crisp and yellow.

4. 4

   These pieces are put in the middle of dumplings formed of the mashed potatoes, rolled in flour and cooked in salt water 15 to 20 minutes in an open kettle.

5. 5

   The water must be boiling when the dumplings are put in.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 86. The excerpt below is the record exactly as published.

POTATO DUMPLINGS FROM BOILED POTATOES. Quantity for 6 Persons. 3% lbs. of boiled potatoes Vz tsp. of onion 1 % cups of roll crumbs 1 pinch of pepper % roll cut into cubes 1 heaping tbsp. of salt % lb. of butter % cup of flour 3 — 4 eggs Salt water

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