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|  | Switzerland Potato Dumplings Aargau
Aargauer kartoffelpfluten
6 medium sized potatoes, peeled and boiled
2 eggs
1 teaspoon of salt
freshly ground black pepper
1/8 teaspoon of ground nutmeg
1/2 cup of flour
3/4 cup of grated Swiss cheese
6 tablespoons of butter
1 onion, cut into rings
6 tablespoons of fine breadcrumbs
Mash or rice the potatoes and add the eggs, salt, pepper, nutmeg, flour and 1/2 the grated cheese. Beat until smooth. Form the mixture into 1 inch balls.
Drop into gently boiling, salted water and simmer for 10 minutes. Drain the dumplings and place in a flat dish. Keep the dumplings warm.
Melt the butter, add the onion rings and sauté for 5 minutes. Sprinkle dumplings with breadcrumbs and the remaining cheese. Top with onion rings and the hot cooking butter. Serve with a fresh green salad. 4 servings |
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