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Remembering Our Danube Swabian Ancestors

     
 
Dumplings for Sauerbraten - from Germany

by Noelle Giesse, 31 Dec 2010

Comment:  My dad loves them leftover the next day, sliced and fried in butter!
 

  • 5 lbs. Idaho or Russet Potatoes

  • cup cracker meal

  • 3 eggs

  • 6 heaping tablespoons flour

  • 3 teaspoons salt

  • Croutons

Cook the potatoes in their peel about 45 minutes.  They should not get too soft.  Remove the skins and rice the potatoes in a potato ricer. Place in a large bowl.  Let stand for 24 hours in a cool place.  

Add the eggs, cracker meal, flour and salt.  Mix with hands and make the balls.  If you have croutons add these as you are making the balls.  After the balls are made, put them in the refrigerator to set for a little while.    

Boil water in a large pot; when water comes to a boil, add the potato balls a few at a time.  When the balls rise to the top of the boiling water, cook for about 5 to 10 minutes.  Remove and put in a serving bowl and serve with the Sauerbraten.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 31 Dec 2010]

 
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