Bavarian Potato Dumplings
|Potatoes||2 Pound, peeled and boiled|
|Margarine/Butter||1⁄3 Cup (5.33 tbs)|
|Flour||1 Cup (16 tbs), sifted|
|White bread slice||1 , cut into 1 inch cubes|
Combine potatoes, margarine, and salt; mash until very smooth.
Beat in egg and flour, using enough flour to make an easily handled dough.
Fry cubes of bread in 1 tablespoon margarine until browned on all sides.
Form 2-inch balls of dough.
Press a cube of fried bread into the middle of each dumpling and smooth surface.
Bring a large kettle of water to boil.
Carefully drop potato balls into the boiling water.
Bring water back to a boil and lower heat; simmer for 20 minutes.
Dumplings, will puff up and float to the top of the pot when done.
Drain on paper toweling.
Goes great with sauerbraten or pot roast and gravy.