Categories: Vegetables, German 
      Yield: 4 servings 
  
    200 g  Grated potatoes [that have         30 g  Plain bread crumbs (1 oz) 
           -previously been boiled             1    Egg 
           In their jackets, then let         30 g  Butter (2 Tbsp) 
           -cool, and peeled]                       Salt and pepper to taste 
           (7 oz)                          
  
  This refers to dumplings made from boiled potatoes which is the traditional 
  Swabian method.  Dumplings made from raw potatoes originated in Bavaria and 
  reached Swabian kitchens relatively late. 
   
  Beat the butter and egg until fluffy.  Add the cold, grated, boiled 
  potatoes, bread crumbs, salt, and pepper, and knead well. Depending on how 
  watery the potatoes are, flour may be substituted for the bread crumbs in 
  order to get a dough that is neither too firm not to pasty. 
   
  Form dumplings, and cook in barely simmering salted water for 15 minutes. 
   
  Serve immediately, while still piping hot. 
   
  These dumplings are also very popular as a main dish, with brown gravy. 
   
  Serves 4. 
   
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer 
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer) 
  Posted by:  Karin Brewer, Cooking Echo, 9/92