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Kartoffel Klöße (Potato Dumplings)
6
medium−size potatoes, boiled in their skins
eggs, lightly beaten
/3 cup sifted flour
teaspoons salt
/4 teaspoon white pepper
/2 teaspoon nutmeg (optional)
2
2
2
1
1
When cool enough to handle, peel and mash or rice the potatoes. Beat in all
the remaining ingredients. Shape into 1 or 2−inch balls. Drop into just
boiling, salted water and cook for 7 to 10 minutes. Drain. Serve with
sauerbraten.
Kartoffel Klöße (Potato Dumplings)
21
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