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.
09Mash potatoes with fork or run through ricer into large bowl.
10Mix in salt and nutmeg.
11Add 1/2 cup flour and cornstarch.
12Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
13Mix in egg.
14Form dough into balls, using 1/4 cupful for each.
15Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
16Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
17Using slotted spoon, transfer dumplings to large bowl.
18Keep covered with a damp kitchen towel as remaining dumplings are cooked.
19You 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.