Kartoffelkloesse

Description
German Potato Dumplings — Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.

Ingredients

 * 1½ lbs russet potatoes (about 2 large)
 * 1½ teaspoons salt
 * ⅛ teaspoon ground nutmeg
 * ½ cup all-purpose flour (or more)
 * ⅛ cup cornstarch (or potato starch, much preferred, if you can get it)
 * 1 large egg
 * 2 slices sourdough bread or white bread (good quality, not supermarket foam crap)
 * 1 tablespoon unsalted butter
 * 1 tablespoon corn oil or vegetable oil

Directions

 * 1) Trim crusts off bread and save them for another use.
 * 2) Cut bread into ½-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
 * 3) Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
 * 4) Drain.
 * 5) Cool slightly.
 * 6) Peel.
 * 7) Cut potatoes into large pieces.
 * 8) Refrigerate until cold, about 30 minutes.
 * 9) Mash potatoes with fork or run through ricer into large bowl.
 * 10) Mix in salt and nutmeg.
 * 11) Add ½ cup flour and cornstarch.
 * 12) Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
 * 13) Mix in egg.
 * 14) Form dough into balls, using ¼ cupful for each.
 * 15) Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
 * 16) Working in batches, cook dumplings in large pot of nearly boiling salted water 10–15 minutes (or until dumplings rise to top).
 * 17) Using slotted spoon, transfer dumplings to large bowl.
 * 18) Keep covered with a damp kitchen towel as remaining dumplings are cooked.
 * 19) You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.