Name: Potato Dumplings (Kartoffel Kloese)           Serves: 6-8

Note: Start the day before.

This is a version of a recipe given to me by Herr Lenhardt Stang, my landlord in Germany. He wrote it down for me in 1956 and I can't read the German script as well as I could then.

Ingredients:
4-6 large baking potatoes, cut in equal pieces
2 eggs
salt to taste
flour (potato flour, if available)
croutons (bread cubes sauteed in butter until golden) or bits of well-cooked salt pork to put in the center.

Boil potatoes until tender. Drain, let cool. Store overnight, well ventilated to allow moisture to evaporate.
The next day:
Peel and rice potatoes into large bowl/ Mix in eggs and 1 tbs salt. Add tablespoons of
flour, one at a time, to make stiff dough. Form into balls about the size of a
tennis ball.  Press one crouton or salt pork piece  into the center of each ball. Let the balls sit for 30 minutes to absorb flour. (At this point they can be stored in fridge for a day or two.Bring to room temperature befor boiling)  Carefully drop the balls into a pot of boiling water, one at a time and simmer.  When they rise to the top,  simmer for another minute, then remove and drain.

NOTE: Experiment with one ball, first. If it falls apart in the boiling water
add more flour to make the dough stiffer.