Kartoffelkloesse (german Potato Dumplings)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 1/2 lbs russet potatoes (about 2 large)
• 1 1/2 teaspoons salt
• 1/8 teaspoon ground nutmeg
• 1/2 cup all-purpose flour (or more)
• 1/8 cup cornstarch (or potato starch, much preferred, if you can get it)
• 1 large egg
• 2 slices sourdough bread or 2 slices bread (good quality, not supermarket foam crap)
• 1 tablespoon unsalted butter
• 1 tablespoon corn oil or 1 tablespoon vegetable oil

Recipe

• 1 trim crusts off bread and save them for another use.
• 2 cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
• 3 cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
• 4 drain.
• 5 cool slightly.
• 6 peel.
• 7 cut potatoes into large pieces.
• 8 refrigerate until cold, about 30 minutes.
• 9 mash potatoes with fork or run through ricer into large bowl.
• 10 mix in salt and nutmeg.
• 11 add 1/2 cup flour and cornstarch.
• 12 using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
• 13 mix in egg.
• 14 form dough into balls, using 1/4 cupful for each.
• 15 insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
• 16 working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
• 17 using slotted spoon, transfer dumplings to large bowl.
• 18 keep covered with a damp kitchen towel as remaining dumplings are cooked.
• 19 you should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.