Dumplings are found in cuisines around the globe. German dumplings blend potato into the flour dough.
Bring 4-6 qt. pot of salted water to boil. While waiting for water to boil, combine all ingredients, except parsely, in a large bowl and mix thoroughly. Cover your hands with flour and shape potato dough into small balls, somewhere between a ping-pong and baseball. (Don’t overwork dough.)
Drop dumplings into boiling water, one or two at a time. Once they rise to the top, cook 10 more minutes. Drain, sprinkle with parsley and serve as an accompaniment to any meat dish.
* Some cooks suggest putting potatoes through a ricer rather than mashing them—the ricer gives a better-textured dumpling.
Tips & Glossary
Beets: how to peel and cook beets is a matter of personal preference. You can cut off the tops, peel them with a vegetable peeler and boil them. Another method: leave on about 1" of the tops, wrap them in foil, and bake for 1 hour in a 350 oven. Cool and use rubber gloves, or handle with a paper towel, to prevent hands from turning...well, beet-red. The skins will slip right off. Most cooks say baking- then-peeling is the tastiest way to cook beets.
Ginger: dried ground ginger is far more potent than freshly-grated from the root. Sweet dessert recipes call for ground powder. If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe.
Nutmeg: use small whole nuts and store them, tightly covered, in a dry dark area. Grate what you need using the smallest grating edge or grind in a food processor. What a difference from store bought ground nutmeg!
Wurst: German sausages— more types than you can shake a stick at. Here are several:
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