Dumplings are popular throughout Central and Eastern Europe. Although they can still be eaten in the homes of German Jewish immigrants, their popularity is waning in America. This is a pity, because they are delicious and original. To vary the flavor, add a tablespoon of caraway seeds to the dumpling mixture.
4 large potatoes, boiled in their skins
4 egg yolks
1/2 cup cold water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon grated nutmeg
4 tablespoons all-purpose flour
1. Peel and mash the potatoes. Beat the egg yolks with cold water and combine with the potatoes.
2. Add the salt, pepper, and nutmeg. Stir in enough of the flour to make a firm dough.
3. Bring a large pot of salted water to a boil over high heat. With floured hands, shape the dough into small balls.
4. Drop a few balls at a time into water and poach for 10 minutes. Drain.
5. Continue cooking remaining dumplings. Serve with stew.
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