Bavarian Potato Dumplings

Bavarian Potato Dumplings - October 2006 Alabama Living magazine



2 lbs. potatoes, peeled and boiled
1/3 cup butter or margarine
1/8 tsp. salt
1 egg yolk
¾ cup to 1 cup flour
1 slice white bread, cut into 1-inch cubes
1 Tbsp. butter or margarine

   Mash potatoes until very smooth with margarine and salt. Beat in egg and flour to make an easily handled dough. Form into 2-inch balls. Fry cubes of bread in 1 tablespoon of margarine, browning on both sides. Press a cube of fried bread into center of each potato ball and smooth the surface. Bring a large pot of water to a boil. Slowly drop balls into boiling water. Lower heat and simmer for 20 minutes. Dumplings should float and be slightly puffed up when done. Drain on paper towels. Serve with sauerbraten (recipe in Entreés Recipe Section of this web site.
   Cook's note: I like to add some chopped cives for some added flavor.

--Marlen Wood, Joe Wheeler EMC