German -Potato dumplings Recipe

How to make it

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• Grate the potatoes fine, or put them through a ricer.
• Add the eggs, flour, and salt, and mix well together.
• Roll this dough into 1-inch balls, and drop them into boiling water.
• Gently boil them for 10 minutes.
• Lift them out with a slotted spoon and put them into a warmed serving bowl; keep them warm while making crumb topping or a gravy.
• for not so expericened dumpling makers...........................
• who are distraught not to give up at the first miscooked, collapsed dumpling.
• The flour to be used for dumplings should be self-raising or a mixture of plain and self-raising.
• Dough made of bread, the crumbs of bread rolls, semolina, must be allowed to "rest" for a while in order to absorb moisture.
• Flour and potato dumplings are shaped with floury hands. Some doughs are made by forming a roll on a floured pastry board, which is then cut in slices, filled and formed into balls by hand.
• Dumplings as garnish in soup, meat and liver dumplings, bread dumplings should be rounded with wet hands.
• It is advisable to cook one dumpling first as a trial. If the inside is "dry," i is a success; if it is too solid, add liquid (soup, milk, water); if it tends to fall apart, perhaps bind with egg and/or flour.
• Leave the saucepan in which you boil dumplings half uncovered: only yeast dumplings should be cooked with the saucepan lid wholly on.
• Drain the dumplings carefully and serve in a warm dish. If dumplings are to be kept warm and you do not have a steamer, put them in a colander on top of a saucepan of hot water.

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