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Bavarian Potato Dumplings

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Bavarian Potato Dumplings

4
cups
shredded
Potatoes, White
1
cup
White All-Purpose Wheat Flour
1
beaten
Eggs
1
1⁄2
tsp
Salt
1⁄8
tsp
Nutmeg
pinch
Ginger
Servings:
6
  1. Peel and finely grate the potatoes.  Place the grated potatoes in a sieve and let them drain off all excess water or press them through cheese cloth to wring out water.
  2. Beat egg, then add egg, spices and salt to potatoes and mix thoroughly.
  3. Gradually add in flour, mixing with your hands as you go.  The mixture should be very sticky/pastey.  Add more flour if necessary.
  4. Take a large handful, press 2 sauteed croutons in middle then seal closed.  Each dumpling should be roughly 2 1/2 inches in diameter.
  5. Place on a sheet and store in refrigerator about 10 minutes.  
  6. When ready to cook, drop into a large pot filled with boiling water.  Dumplings shouldn’t be crowded.  Dumplings are ready 2 minutes after they’ve floated to the top (15-17 minutes total).
submitted by Virginia Tavenner
Cuisine: German
Course: Side Dishes
Primary Ingredient: Potato
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