A favorite German dish consisting of dumplings.


  • Servings: 24 dumplings

This recipe has not been tested yet, but appears promising and seems like the right method.


  • 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.