Kartoffelkloesse (german Potato Dumplings)

Step 1

Trim crusts off bread and save them for another use.

Step 2

Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.

Step 3

Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.

Step 4

Drain.

Step 5

Cool slightly.

Step 6

Peel.

Step 7

Cut potatoes into large pieces.

Step 8

Refrigerate until cold, about 30 minutes.

Step 9

Mash potatoes with fork or run through ricer into large bowl.

Step 10

Mix in salt and nutmeg.

Step 11

Add 1/2 cup flour and cornstarch.

Step 12

Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.

Step 13

Mix in egg.

Step 14

Form dough into balls, using 1/4 cupful for each.

Step 15

Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.

Step 16

Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).

Step 17

Using slotted spoon, transfer dumplings to large bowl.

Step 18

Keep covered with a damp kitchen towel as remaining dumplings are cooked.

Step 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.