When Ingo is in Germany, this is one of his favorites. Note, this recipe has not been tested yet, but appears promising and seems like the right method.



24 dumplings


  • 2 tbsp. butter
  • 1 slice stale white bread cut into 72 equal pieces
  • 1 1/3 c (less 1 tsp.) flour, divided
  • 1 lb. 14 oz. peeled cooked boiling potatoes, riced
  • 1 egg
  • 1 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. 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.


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