*  Exported from  MasterCook  *
 
                       Fred’s German Potato Dumplings
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : German
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Elayne Caldwell -KVNH17B
                         Flour
    8                    Red potatoes -- peeled and
                         Salt
                         cut into fourths
                         oil potatoes in a kettle of w
    1      liter         ender. Drain the water
 
 and, while hot, mash the potatoes “real good.” Cool in the refrigerator.
 When cool, transfer the mashed potatoes to one end of an 8 1/2 x 13 x 2 inch cake
pan or a lasagne pan.  Push and spread the potatoes to one end of the pan,
keeping the potatoes about 2 inches deep. Add the same amount of flour as there
is potatoes to the other end of the pan. Sprinkle the potatoes with salt to
taste.
 Flour your hands well and mix and combine the potatoes and flour a little at a
time, pushing some potatoes toward the center and then pushing some flour to the
center, mixing and combining and pushing aside. Mix well.
 Flour your hands again and form into balls 2 to 2 1/2-inches in diameter.
 Bring a kettle of water to a roiling boil. Coat the dumplings with more flour
and, one at a time, add the potato dumplings to the boiling water.
 Boil for 20 to 30 minutes.
 This recipe was handed down to Dick Caldwell from his stepfather, Fred Koran, who
made HIS dumplings at least 3 inches in diameter. One could compare them to
cannonballs -- and once in your stomach, could possibly last all day and night
into the next day.
 
 
 
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