Just what the name implies – these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter. In Southern German cuisine, the Potato Dumpling is a beloved actor.
2 1/2 lb. potatoes (3 or 4 medium)
1 c. milk
2 tsp. salt
1 1/2 c. cornstarch
1 slice white bread
flour for molding dumplings
1. Wash potatoes well and place in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium-low and cover, leaving cover slightly ajar to let steam escape. Cook for 20 to 25 minutes, or until potatoes can be easily pierced with a fork. Drain.
2. Peel potatoes as soon as they are cool enough to handle, and grate through largest holes of a grater.
3. In a saucepan, scald milk over medium heat. Add milk, 1 tsp. salt, and cornstarch to potatoes and stir well. Set aside for 15 minutes.
4. Toast bread. Cut into 1/2-inch cubes.
5. With clean, lightly floured hands, form dough into 3-inch balls. Press two or three cubes of toast into center of each ball. Reshape balls.
6. Fill a large kettle half full of water, add 1 tsp. salt, and bring to a boil. Reduce heat to low and, with a slotted spoon, carefully place dumplings in water. Do not cover. Simmer 20 to 30 minutes, or until dumplings float. Remove dumplings with slotted spoon. Serve hot.
Cooking time for potatoes: 25 minutes
Preparation time for dumplings: 25 to 30 minutes
Cooking time for dumplings: 20 to 30 minutes
Makes 7 dumplings