Potato Dumplings (Kartoffel Klosse)

1/4 cup butter

3 slices dry bread, cubed

4 medium Russet (baking) potatoes, peeled and quartered

1 cup all purpose flour

1 tsp. baking powder

1 tsp. salt

1/4 tsp. nutmeg

2 eggs, lightly beaten

2 tsp. butter

2 Tbsp. bread crumbs

Brown bread cubes (croutons) in a skillet with butter.  Set aside.  In a saucepan boil potatoes in water to cover until tender. Drain and cool.  Rice or mash potatoes and place in a large bowl.  Add flour, baking powder, salt, and nutmeg.  Stir in eggs and beat until mixture holds its shape.  With lightly floured hands, shape 2 Tbsp. dough into a ball.  Press a few croutons into center of each ball.  Refrigerate for 1 hour.  Drop dumplings into boiling water.  Simmer uncovered for 10 minutes.   Drain.  Sprinkle with bread crumbs browned lightly in 2 tsp. butter and serve with Hungarian Goulash or Sauerbraten.

Carolyn learned to make this while she and Paul lived in Germany.  Our Grandmother Weisz and the rest of our “Germans from Russia” relatives also made similar delicious and filling meals for their families.