Ingredients

  • 4 medium-sized potatoes
  • 2 tablespoons plus ¼ pound butter
  • 2 heaping tablespoons flour
  • 2 eggs
  • Pinch of salt
  • 1 cup bread crumbs

Method

  1. Boil unpeeled potatoes in plenty of water. When done, peel them and purée while still warm.
  2. Add 2 tablespoons butter, the flour, eggs and salt. Mix the batter and put it on a floured kneading board. Knead it well to get a good dough.
  3. Cut golf-ball-sized pieces of dough with a spoon. Dip your hands into flour and roll the pieces of dough into dumplings.
  4. Bring 4 quarts water to a boil. Drop dumplings into the water and boil for about 5 minutes. Taste a dumpling to see if it is done. Remove cooked dumplings with a slotted spoon.
  5. Melt remaining butter in a frying pan. Brown bread crumbs lightly, then add drained dumplings and keep rolling them over very low heat.
  6. Serve as a separate course, sometimes even as the entire meal. Or you can serve them also as an accompaniment to meat.

Variation

By putting a little jam in the center of each dumpling before boiling, you can make a good and substantial dessert.

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