German Potato Dumplings, perfect for Sauerbraten or any roast or stew

Kartoffelklöesse

3 large Russet potatoes

1 1/2 tsp salt

1/8 tsp nutmeg

2/3 c flour

1/8 c cornstarch

1 large egg

2 slices sourdough bread (or Italian/French, just make it good bread)

1 Tblsp butter

1 Tblsp canola oil

In a large skillet, heat butter and oil. Trim crusts off bread. Cut bread into 1/2 inch cubes. Scatter in skillet and sauté till golden brown. Transfer to paper towel to drain.

Meanwhile, bring a large pot of water to a boil, salt liberally and add unpeeled potatoes. Cook till tender when pierced with a fork. Drain and cool slightly. Peel and cut potatoes into large pieces. Refrigerate approximately 30 minutes.

Mash with a potato ricer (my fave) or fork in a large bowl. Stir in salt and nutmeg. Add 1/2 cup of the flour and all the cornstarch. Using your hands, knead mixture in bowl until smooth. Add a bit more flour if dough is sticky. Whisk in egg with a fork.

Using about 1/3-1/2 c mixture for each in the palm of your hand, add a bread cube and roll dough into a ball around it.

Meanwhile, bring a large pot of water to a boil and salt liberally. Reduce to a simmer, add 4-5 dumplings and simmer gently till they rise to the surface, approximately 10 minutes. Using a slotted spoon, transfer to a bowl and keep covered with a damp towel in a warm oven as you cook the remainder of the dumplings.