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German Potato Dumplings




Source of Recipe


Spark
German Potato Dumplings


5 medium sized potatoes
1 egg
4 eggwhites
1 tsp. salt
3 cups sifted flour (2 c. unsifted)
1/2 c. plain croutons



Directions
boil potatoes in skins, until they are tender. Remove from water. Peel. Rice or grate into large mixing bowl. Add eggs and salt. Add flour slowly just until the dough is not too sticky to work with. Too much flour will make a heavy, doughy dumpling.
Form dough around 2-3 croutons for each dumpling. Dumplings ahould be a little larger than a golf ball. Bring large pot of water to boil. Add dumplings and cook 10 minutes, or until they rise to the top of the water and float.
Makes 16 dumplings
One dumpling is one serving. Best served split open with onion pork gravy. Serve with pork roast.
Note:
Leftover dumplings can be chilled, then sliced and cooked on griddle with nonstick spray. Cook until lightly browned. Serve with fat free sour cream and grilled onions


Number of Servings: 16