Kartoffelkloesse (German Potato Dumplings)

Step 1

Remove the crust from the bread

Step 2

Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.

Step 3

Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.

Step 4

Drain. let cool enough to handle.

Step 5

Peel.

Step 6

Cut potatoes into large pieces.

Step 7

Refrigerate until cold, about 30 minutes.

Step 8

Mash potatoes with fork or potato masher

Step 9

Mix in salt and nutmeg.

Step 10

Add 1/2 cup flour and cornstarch.

Step 11

Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.

Step 12

Mix in egg.

Step 13

Form dough into balls, using 1/4 cupful for each.

Step 14

Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.

Step 15

Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).

Step 16

Using slotted spoon, transfer dumplings to large bowl.

Step 17

Keep covered with a damp kitchen towel as remaining dumplings are cooked.

Step 18

You may need to cook the dumplings in batches, you don't want them touching while cooking.

Step 19

Guten Appetit!