Kartoffelklosse (Potato Dumplings) German recipe

Ingredients:

      2 tb Margarine
      1 sl White bread in 72 equal
           -pieces
  1 1/3 c (less 1 tsp) all-purpose
           -flour, divided
      1 lb 14 oz peeled cooked boiling
           -potatoes, riced
      1 Egg
      1 ts Salt
    1/8 ts Ground nutmeg
    1/8 ts White pepper
      4 qt Water

Instructions:

In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings. 

In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. These dumplings are good as an accompaniment to Sauerbarten. 

Makes 12 servings of 2 dumplings each.