|The Recipe Bin: German - Breads & Rolls|
|In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly,
until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2
tbsp flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing
well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into
balls; press 3 bread cubes into each ball and seal closed, forming dumplings.
In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. These dumplings are good as an accompaniment to Sauerbarten.
|Makes approximately 12 servings.|