FOOD FROM GERMANY WITH POTATOES - RECIPES

* 12oz (350g) baking potatoes, such as Burbank or russet, peeled and diced
* 1 large egg, beaten
* 3 tbsp all-purpose flour, plus more for dusting
* ¼ cup semolina
* ½ tsp caraway seeds
* salt and freshly ground black pepper

You can refrigerate the uncooked dumplings for up to 2 hours .

1. Cook the potatoes in a large saucepan of lightly salted water about 20 minutes, or until tender. Drain well, and return the potatoes to the saucepan. Stir over low heat for 1 minute to evaporated the excess moisture. Mash the potatoes, then let them cool.

2. Transfer the potatoes to a large bowl. Add the egg, flour, semolina, and caraway seeds, and season with salt and pepper. Stir well. The mixture should hold its shape; if it doesn't, add a little more flour.

3. With floured hands, shape the mixture into 12 balls, then roll into sausage shapes. Place in a single layer on a plate. Refrigerate for at least 30 minutes.

4. To cook, bring a large saucepan of water a boil over high heat. Add the dumplings and reduce the heat to medium-low. Simmer for 15 minutes, until the dumplings are floating. Drain and serve hot.

Notes

Good with sauerbraten with fried red cabbage.

1 cup sauerkraut, squeezed dry
2 baking potatoes (about 1 pound) – peeled, grated and squeezed dry
8 slices bacon, cooked and crumbled
2 tablespoons caraway seeds
Salt and pepper
4 large eggs
1 cup heavy cream
One 9-inch frozen pie shell

1. Preheat oven to 375. In a large bowl, combine the sauerkraut, potatoes, bacon and caraway seeds. Season with salt & pepper

2. In a small bowl, beat together the eggs & heavy cream. Stir into the potato mixture. Pour the mixture into pie shell; transfer to a baking pan. Bake until the filling is set and it is golden around the egdes, about 35 minutes. Serve warm or at room temperature.