Kartoffelklösse (Potato Dumplings)

Let's Cook

1. Step 1.

   Place in a large pot: 2½ pounds russet potatoes, peeled and quartered

2. Step 2.

   Add water to cover, bring to a boil, then reduce to a simmer and cook until the potatoes are tender, about 20 minutes. Drain and push through a potato ricer or force through a sieve with the back of a spoon onto a baking sheet. Allow the potatoes to cool until just barely warm. Stir in, still on the baking sheet: 2 large eggs; 1 cup all-purpose flour; 1½ teaspoons salt

3. Step 3.

   Stir with a fork just until the ingredients are blended and fluffy. Gently shape into 1-inch balls. Bring to a simmer in a medium saucepan: 4 quarts water

4. Step 4.

   Working in batches if necessary, drop the dumplings into the liquid and simmer gently for about 10 minutes. Use a slotted spoon to transfer them to a warmed serving dish. Stir together in a bowl: 1 stick (4 ounces) butter, melted, or ½ cup hot bacon fat; 1 cup dry bread crumbs

5. Step 5.

   Sprinkle the crumbs over the dumplings and serve.