German Potato Dumplings
|Dried white breadcrumbs||125 Gram|
|White bread slices||3|
|Peeled potatoes||750 Gram|
|Plain flour||60 Gram|
|White pepper||1⁄8 Teaspoon|
Melt and heat 125 g (4 oz) of the butter in a frying pan.
Add the breadcrumbs and stirring constantly fry until they are light brown.
Cut the crust off the bread slices and cut into 1 1/4 cm (1/2 in) squares and fry them golden brown in the butter.
If necessary add some more butter.
Drain them on some kitchen paper and set aside.
Cook the potatoes until soft, place them in the work bowl and process until mashed.
Add the flour, the semolina, 1 teaspoon of salt, the nutmeg and the pepper.
Process until all ingredients are combined.
In a mixing bowl lightly beat the eggs with a fork and add to .the work bowl.
Process until incorporated.
If the mixture is too thin add some more flour a teaspoon at a time.
Take the mixture out of the work bowl, flour your hands and shape the dumplings into balls about 5 cm (2 in) in diameter.
With a finger make a hole and insert 3-4 of the sippets (bread squares).
Press the hole closed.
Half fill a saucepan with water, add 2 teaspoons of salt and bring to the boil.
Drop in the dumplings making sure they do not stick to each other.
Gently simmer for about 15 minutes until the dumplings rise to the surface.
Remove with perforated spoon, arrange on a serving dish and serve sprinkled with the fried bread crumbs.