|by Alex Barker|
This authoritative and beautiful bookprovides essential information on preparing storing and cooking potatoes, opening with an alphabetical index ...
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Results 1 - 10 of 12 for german potato dumplings
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Combine potatoes, flour, salt, pepper, butter, onion and mace. Beat egg; add. Shape into balls; drop on hot stew or fricassee. Cover tightly. Cook 8 ...
Mash dried potatoes, ... to cook until dumplings rise to top ... minutes). Remove with slotted spoon. Place on foil or waxed paper until ready to serve.
Grate 5 or 6 medium potatoes. Add salt and pepper to taste and 4 or 5 tablespoons flour. Boil salted water, spoon potatoes into water the size of ...
Prick beef roast ... beef slices and potato dumplings. Heat 2 ... minutes. Remove from water with slotted spoon. Sprinkle dumplings with reserved breadcrumbs.
Peel and quarter ... potatoes through a potato ricer into a ... a ball. Place dumplings on a cookie ... approximately 20 medium (1 1/2 to 2 inch) dumplings.
Let the potatoes cool until you can handle them. Use a small amount of butter and brown the bread in a frying pan. Cut the bread into crouton size ...
Place meat in large bowl and cover with equal parts vinegar and water. Add onion and spices. Let stand overnight or longer (as much as several days). ...
Put dough in ... heat and add dumplings, dumplings should not be in water but on top of potatoes. Put lid on dumplings do not peek in, until done 30 minutes.
Put eggs, potatoes, ... boiling water. Drop dumpling one at a time, into the water. Put on cover and boil for 30 minutes. Serve in gravy. Makes 12 dumplings.
Rub meat with ... Slice meat diagonally and serve alone or with wide dishes of gravy and new potatoes cooked in their jackets or potato dumplings or noodles.
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