What the name implies - they are German-style potato dumplings, as found all around the South of Germany, Austria and Bohemia. They are typically offered with any roast with gravy, but many well-referred to as an accompaniment for any hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers really are a treat when sliced into slabs and fried in butter.
Ingredients Diet
- 1 1 ⁄2 lbs russet taters (a couple of large)
- 1 1 ⁄2 teaspoons salt
- 1 ⁄8 teaspoon ground nutmeg
- 1 ⁄2 cup all-purpose flour (or even more)
- 1 ⁄8 cup corn starch (or potato starch, much preferred, if you're able to have it)
- 1 large egg
- 2 slices sourdough bread or 2 slices white-colored bread (top quality, not supermarket foam crap)
- 1 tablespoon unsalted butter
- 1 tablespoon corn oil or 1 tablespoon vegetable oil
After studying another review, I had been afraid it isn't really so excellent. SO GLAD I did not pay attention to that review. Yes, the prep some time and prepare time is more than specified, but it is so well worth the time! They are awesome. I'll certainly make sure they are again and that i recommend this recipe! Thanks!!
Main point here - an excellent little dumpling. Prep and cooking were simple, but required longer than expected - the next time (you will see one) I'll prepare and grain the taters each day before, or prepare this recipe on the "cooking for that freezer" day (Used to do freeze the leftovers - will update with that whenever we rely on them). My hubby has coeliac disease and so i substituted a grain based "all-purposeInch flour therefore the dumplings could be gluten-free, & have potato starch within my gluten-free baking closet, so did use that. We live above 7,000 ft in elevation and so i made smaller sized dumplings - about 1/8 cup - to pay for that lower boiling temp. Regardless of the adaptations I desired to create, the dumplings were a champion while dining!
My British mother learned to create this in my German/Irish father within the 1930s. It absolutely was a household favorite for a long time before that -- and also, since then until my mother was not able to prepare any longer. I attempted it a couple of times, but was unsuccessful.
She always offered it with sauerbraten (sour roast). Just discovered a recipe for Slow Cooker sauerbraten, so searched for this recipe, which we always known as "glace" (spelling?). From things i remember of her recipe, this looks much like it, except she put in many fried bread cubes. Her potato balls were about 4" across.
Revives great recollections. Now i'm resolved to understand to really make it for that current and then two generations to savor, for both the meals but for the genealogy.
