Boiled potato dumplings served with caraway sauerkraut and roasted pork — a German and Bohemian tradition.

Ingredients

• 6 medium potatoes
• 3 eggs, well beaten
• Flour
• Salt

Steps

1. Cook sliced potatoes in salted water till done.
2. Drain and mash.
3. Add eggs one at a time and mix well.
4. Add enough flour to make into a firm dough.
5. Turn onto a floured surface and form into a long log approx 1 1/2" in diameter.
6. Slice log into 1" slices.
7. Prepare boiling water in large kettle.
8. Cook dumplings in divided amounts in boiling water.
9. Dumplings will sink to bottom of pan and then raise to top when close to done.
10. To test for doneness, remove a slice and cut open to check for doneness.
11. Serve in cooked caraway sauerkraut and roasted pork for a German Specialty.

Notes

• Goose is the Bohemian version.
• Karmazin’s always had this at their Christmas dinners.