Post by chief_cook2 on Apr 28, 2003 8:56:53 GMT -6
5 lb. potatoes plus 3 lb.
potatoes (8 total)
1 Tbsp. salt
3 eggs
1 c. flour
2 1/2 tsp. 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
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. Serve with
Sauerbraten.
Leftover dumplings may be cut in slices, fried and
served with gravy for another meal.