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German Potato Dumplings
Serve with Sauerbraten. Leftover dumplings may be cut in slices, fried and served with gravy for another meal.
Serves: 8
Added By: 
esperanza
Ingredients
5 lbs. potatoes plus 3 lbs. potatoes
1 Tbsp salt 3 eggs
1 cup flour
2 1/2 tsps baking powder
Filling: 1/2 to 1 lb. veal or pork
3 onions, peeled and chopped
1/2 lb. bacon, cubed
Medium loaf white bread, cubed
Chopped parsley
Method
- Peel 5 pounds potatoes. Grate into a pan. Put into a cloth bag (the kind sugar used to come in) and squeeze out the liquid.
- It helps to push bag against part of a wooden chair. Save this liquid; let stand one hour.
- Grated potatoes should look pink.
- Now take 3 pounds potatoes, peel, cook and mash. Set aside. Begin filling.
- Filling: Boil veal or pork until soft.
- Peel and chop 3 onions. Fry bacon cubes and add the bread cubes. Fry until bread absorbs grease and turns brown. Put bread, bacon, meat and onions in a bowl; add small bunch of chopped parsley. Put this mixture through a meat grinder and set aside.
- Put raw, grated potatoes in a large bowl. Take the potato liquid and pour off the top, saving the starch that has settled to the bottom. Combine the starch, mashed potatoes and raw potatoes. Add salt and eggs mix. Add flour and baking powder and mix well.
- Dough should be workable and remain solid if formed into a ball. If it is too wet, add more flour. Flatten some dough into a 5-inch circle. Put a handful of filling in the center and form a ball the size of a baseball. (Dough should be gray.) Roll formed dumplings in flour and let rest 15 minutes.
- Boil large pot of water. Drop in a dumpling. (If it falls apart, add more flour.) Boil dumplings 20 minutes. To test, open one; if insides look raw boil 5 minutes more.
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