Baden Remembered


Potato Dumplings

6  medium russet potatoes

1/2 cup flour

1 tsp salt

2 eggs beaten

boiling salt water
2 tbsn butter
3 tbsn bread crumbs

cook potatoes in boiling salt water until tender; peel, let cool, peel and put through a ricer
add the eggs, flour, and salt, and mix well together
roll this dough in floured hands into 1-inch balls, and drop them into boiling water
reduce heat to a low boil and gently simmer them for 10 minutes they will rise to the surface
lift them out with a slotted spoon and keep them warm
heat butter in frying pan, when hot add bread crumbs and fry until golden brown
pour over dumpling

serve dumpling with a dish with plenty of sauce, such as Sauerbraten or Rouladen

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