*  Exported from  MasterCook  *

                      Fred's German Potato Dumplings

Recipe By     : Elayne Caldwell (KVNH17B)
Serving Size  : 12   Preparation Time :0:00
Categories    : German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Flour
   8                    Red potatoes -- peeled, quarterd
                        Salt

Boil potatoes in a kettle of water. Drain the water and, while hot,
mash the potatoes "real good." Cool in the refrigerator. When cool,
transfer the mashed potatoes to one end of an 8-1/2 x 13 x 2" cake
pan or a lasagne pan. Push and spread the potatoes to one end of the
wan, keeping the potatoes about 2" deep. Add the same amount of flour
as there is potatoes to the other end of the pan. Sprinkle the
potatoes with salt to taste.

Flour your hands well and mix and combine the potatoes and flour a
little at a time, pushing some potatoes toward the center and then
pushing some flour to the center, mixing and combining and pushing
aside. Mix well.

Flour your hands again and form into balls 2 to 2-1/2" in diameter.

Bring a kettle of water to a roiling boil. Coat the dumplings with
more flour and, one at a time, add the potato dumplings to the
boiling water.

Boil for 20 to 30 minutes.

This recipe was handed down to Dick Caldwell from his stepfather,
Fred Koran, who made his dumplings at least 3" in diameter. One could
compare them to cannonballs--and once in your stomach, could possibly
last all day and night into the next day.


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