Halbseidene Klösse
(Mashed Potato Dumplings)
2 lbs Potatoes
3 cups Potato Flour
2 cups Milk
1 Egg
1/2 teaspoon Salt
Pinch of Nutmeg (optional)
1 Bread Roll (Brötchen)
1 tablespoon Butter
Wash and peel potatoes. Cut into small cubes. Add to a cooking pot. Add just enough water so that the potatoes are covered. Boil potatoes until they are soft. Drain the water. Mash the potatoes using a potato masher. Allow to cool. Once cool, mix in salt, nutmeg (optional) and potato flour.
Bring the milk to a boil. Pour into the potato mixture and mix in. Mix in egg. Mix until a dough forms. The dough should be firm enough to form a ball. Add potato starch if the dough is too wet. Add a touch more milk if the dough is too dry.
Cut the bread roll into cubes. In a frying pan, melt butter. Add bread cubes and fry in butter until they become crispy and golden brown.
Divide the dough into 12 equally sized portions. In the center of each dough portion, place 2 to 3 bread cubes. Form the dough portions into ball shapes (making sure the bread cubes are in the center of the dumpling completely surrounded with dough).
Fill a large cooking pot with water. Add salt. Bring to a boil, then reduce heat. Add dumplings. Allow dumplings to simmer for 15 minutes. Remove from water and serve immediately.
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