POTATO*****Potato Dumplings (Kartoffel Knepp)

By Unblond1

This dish is better if the potatoes are cooked and mashed the day before preparing the dumplings. It's handier and the mashed potatoes firm up overnight.

Ingredients

• 8 servings
• 4 large potatoes, peeled and chunked
• 2 slices bread
• 2 tbsp. butter
• 1 egg, lightly beaten
• 1/2 cup flour
• 2 tbsp. cornstarch
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• Pinch mace
• 1/2 cup buttered panko or bread crumbs

Preparation

Step 1

In saucepan of lightly salted, boiling water, cook potatoes for 15 to 20 minutes or until tender. Drain and mash. They should measure about 2 cups. Let stand, covered with a cotton towel, for several hours, preferably overnight.

Cut bread into small cubes. In skillet, heat butter; add bread cubes and fry until golden brown. Drain on paper towels.

Add egg, flour, cornstarch, salt, pepper and mace to potatoes and mix well. Shape into 16 balls about 1 1/2" to 2" in diameter. Press 3 or 4 bread cubes into centre of each ball and re-roll to cover bread completely. Set aside on waxed paper as made. (Occasionally dipping your hands in cold water helps to keep the potato from sticking to you too much).

In a pot of simmering, salted water, cook dumplings, uncovered, for 12 to 15 minutes, until no longer sticky, turning occasionally. When they float freely, they are basically ready.

As the dumplings are cooked, remove them with a slotted spoon to a greased baking dish that will fit them all in one layer.

Sprinkle the dumplings with the buttered bread crumbs and cover with foil and refrigerate overnight or until serving time.

Reheat, covered, in a 350 oven for about 30 minutes, or until hot, removing foil for last few minutes to evapourate any accumulated moisture, if necessary.

These are super with Rouladen.