*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : German                           Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Margarine
    1       sl           White bread in 72 equal
    1 1/3   c            (less 1 tsp) all-purpose
                         -flour, divided
    1       lb           14 oz peeled cooked boiling
                         -potatoes, riced
    1                    Egg
    1       t            Salt
      1/8   ts           Ground nutmeg
      1/8   ts           White pepper
    4       qt           Water
   In small skillet heat margarine until bubbly and hot;
   add bread and saute, stirring constantly, until bread
   has absorbed the margarine and is browned. Set aside.
   Measure out and reserve 2 tablespoons flour. in mixing
   bowl combine remaining flour with potatoes, egg, and
   seasonings, mixing well; portion dough into 24 equal
   mounds.  Flour hands with reserved flour and shape
   mounds into balls; press 3 bread cubes into each ball
   and seal closed, forming dumplings.
   In 5-quart saucepan or Dutch oven bring water to a
   boil; use slotted spoon to gently lower several
   dumplings into water (they will sink to the bottom);
   when dumplings rise to surface, cook for 3 to 5
   minutes longer. With slotted spoon, remove dumplings
   to warmed serving platter.  Repeat procedure with
   remaining dumplings.  These dumplings are good as an
   accompaniment to Sauerbarten.
   Makes 12 servings of 2 dumplings each.
   Posted by Fred Peters.
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