Recipe origin: Germany
Ingredients
- 8 medium potatoes
- 3 egg yolks, beaten
- 3 Tablespoons cornstarch
- 1 cup bread crumbs
- ½ teaspoon pepper
- 1½ teaspoons salt
- Flour
Procedure
- Peel the potatoes. Place them into a large pot and fill the pot with enough water to cover them.
- Bring the water to a boil, lower the heat, and simmer until the potatoes are soft (about 20–30 minutes).
- Drain the potatoes well in a colander, place them in a bowl, and mash them, using a hand mixer or potato masher.
- Add the egg yolks, cornstarch, breadcrumbs, salt, and pepper.
- Rinse out the pot and refill it with water and heat the water to boiling.
- While the water is heating, shape the potato mixture into golf-ball sized dumplings.
- Roll the dumplings in flour, and drop immediately into boiling water for 15 to 20 minutes.
- Serve with butter and salt.
Makes about 2 dozen dumplings.
