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German Potato Dumplings — Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.
- 1½ lbs russet potatoes (about 2 large)
- 1½ teaspoons salt
- ⅛ teaspoon ground nutmeg
- ½ cup all-purpose flour (or more)
- ⅛ cup cornstarch (or potato starch, much preferred, if you can get it)
- 1 large egg
- 2 slices sourdough bread or white bread (good quality, not supermarket foam crap)
- 1 tablespoon unsalted butter
- 1 tablespoon corn oil or vegetable oil
- Trim crusts off bread and save them for another use.
- Cut bread into ½-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
- Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
- Cool slightly.
- Cut potatoes into large pieces.
- Refrigerate until cold, about 30 minutes.
- Mash potatoes with fork or run through ricer into large bowl.
- Mix in salt and nutmeg.
- Add ½ cup flour and cornstarch.
- Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
- Mix in egg.
- Form dough into balls, using ¼ cupful for each.
- Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
- Working in batches, cook dumplings in large pot of nearly boiling salted water 10–15 minutes (or until dumplings rise to top).
- Using slotted spoon, transfer dumplings to large bowl.
- Keep covered with a damp kitchen towel as remaining dumplings are cooked.
- You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.