foodie blog roll add

Tuesday, August 19, 2008

POTATO DUMPLINGS

POTATO DUMPLINGS BIERGARTEN RESTAURANT GERMANY EPCOT

Another great place to eat at EPCOT this is one of my husbands favorite places to eat, the food is fantastic and the band is alot of fun to watch. hope you enjoy this!


3 pounds peeled potatoes
1 ¼ cup all purpose flour
2 eggs
1 teaspoon salt
¼ teaspoon ground nutmeg
2 tablespoons butter
½ cup white bread crumbs

Cook potatoes in water until tender. Cover and refrigerate 4-6 hours, then mash thoroughly. In a bowl, combine remaining ingredients with the mashed potatoes and mix well. Mixture should form a firm but light paste. Scoop out mixture to desired size and roll into a ball. Cook in simmering salted water for about 15 minutes. Remove with slotted spoon and drain well. Serve hot with roasted meat and gravy.

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