Kartoffelkloesse (german Potato Dumplings)
"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...."
INGREDIENTS
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1 1/2 lbs russet potatoes (about 2 large)
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1 1/2 teaspoons salt
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1/8 teaspoon ground nutmeg
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1/2 cup all-purpose flour (or more)
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1/8 cup cornstarch (or potato starch, much preferred, if you can get it)
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1 large egg
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2 slices sourdough bread or 2 slices white bread (good quality, not supermarket foam crap)
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1 tablespoon unsalted butter
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1 tablespoon corn oil or 1 tablespoon vegetable oil
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