Recipe from Caroline Moser Klein (1890 – 1975)
Makes about 30 dumplings
6 oz bread cubes or 1 small loaf of white bread (crust removed) cut into cubes
Butter
5 lbs. potatoes (Eastern or other “dry” potato)
1 grated onion
7 eggs
Salt
½ tsp nutmeg
About 2 cups of flour
1. Brown the bread cubes in butter until they are dry. Set aside.
2. Peel and boil the potatoes in salted water until done. Set aside to steam a bit and cool very slightly.
3. Force the cooked potatoes through a ricer or food mill (use a fine to medium disk).
4. Mix the riced potatoes well with the grated onion.
5. Beat the eggs lightly.
6. Gradually add the potato mixture to the eggs a little at a time.
7. Mix nutmeg into the flour and add this to the potato and egg mixture.
8. Let dough stand a while so it will bind.
9. Make one “test” dumpling, tucking in one or two bread cubes in its center. Boil it in salted water for 12 to 15 minutes. (Be careful re: amount of salt since the potatoes were cooked in salted water). If the test dumpling is too soft or does not “bind” well, add a little more flour to the remaining dough.
10. Form the dough into dumplings, each with one or two bread cubes in the middle. Using a very large pot, boil 5 to 8 dumplings at a time for 12 to 15 minutes.
11. Keep cooked dumplings warm until all are done.
Submitted by Caroline Grossmann