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German Potato Dumplings

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“Given to me by a German co-worker some time ago, it is actually not hard to make and makes a great dumpling! Prep time doesn't include boiling the potatoes.”
READY IN:
55mins
YIELD:
10 dumplings
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).
  2. Coarsely mash with a potato masher or use a potato ricer.
  3. In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
  4. Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
  5. Lightly dust the balls with flour (so they won't stick).
  6. In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
  7. With a spoon carefully drop dumplings into water.
  8. Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
  9. Remove dumplings with a large slotted spoon to a platter.
  10. In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.

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