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"KARTOFFLE KLOSE"

(German) - (Pennsylvania Germans)







One quart of cold, boiled, skinned potatoes, grated. (Boil without
paring the day before they are to be used, if possible.) Put into a
frying pan 1 tablespoonful of butter, 1 finely-minced onion (small
onion), and fry until a light brown. Remove from fire and mix with
this: 2 heaped tablespoonfuls flour, 1 tablespoonful of finely-cut
parsley, 2 eggs (whites beaten separately), and 2 slices of bread, cut
fine. Add grated potatoes and bread crumbs, alternately, mixing
together lightly with a fork; add the other ingredients, season well
with salt and pepper, form into round balls the size of a walnut and
drop into a stew-pan of boiling, salted water, containing a teaspoon
of butter. Do not cover the stew-pan while they are cooking. As soon
as the dumplings rise to the top, skim one out and cut in half to see
if it is cooked through. They should take from 15 to 20 minutes to
cook. Skim out of the boiling water on a platter. Cut each dumpling in
half, pour over them bread crumbs browned in a pan containing a little
lard and butter, and serve. The onion may be omitted and only
finely-chopped parsley used, if desired, or use both. Or place the
halved dumplings in pan containing a little lard and butter and
chopped onion (if the latter is liked), and brown on each side, then
serve.











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