Bavarian Potato Dumplings
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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
- 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.
- Beat egg, then add egg, spices and salt to potatoes and mix thoroughly.
- Gradually add in flour, mixing with your hands as you go. The mixture should be very sticky/pastey. Add more flour if necessary.
- Take a large handful, press 2 sauteed croutons in middle then seal closed. Each dumpling should be roughly 2 1/2 inches in diameter.
- Place on a sheet and store in refrigerator about 10 minutes.
- 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