Kartoffelknoedel (potato dumplings)

Yield: 4 servings

Ingredients:

200 g Grated potatoes [that have 30 g Plain bread crumbs (1 oz)

Instructions:

-previously been boiled 1 Egg In their jackets then let 30 g Butter (2 Tbsp) -cool and peeled] Salt and pepper to taste (7 oz) This refers to dumplings made from boiled potatoes which is the traditional Swabian method. Dumplings made from raw potatoes originated in Bavaria and reached Swabian kitchens relatively late. Beat the butter and egg until fluffy. Add the cold grated boiled potatoes bread crumbs salt and pepper and knead well. Depending on how watery the potatoes are flour may be substituted for the bread crumbs in order to get a dough that is neither too firm not to pasty. Form dumplings and cook in barely simmering salted water for 15 minutes. Serve immediately while still piping hot. These dumplings are also very popular as a main dish with brown gravy. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel Allgaeuer Zeitungsverlag Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer Cooking Echo 9/92