Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Margarine
1 sl White bread in 72 equal
-pieces
1 1/3 c (less 1 tsp) all-purpose
-flour, divided
1 lb 14 oz peeled cooked boiling
-potatoes, riced
1 Egg
1 ts 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.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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