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A Rustic Mountain Hut High in the Swiss Alps Near St. Moritz
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Kartoffelnudeln

Bon Appetit October 1987

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3 1/2 pounds boiling potatoes,
peeled and quartered
1/2 cup (1 stick) margarine [we use butter]
2 1/2 cups chopped onions
1 tablespoon snipped fresh chives
Salt and freshly ground pepper
5 eggs
7 tablespoons water
2 teaspoons salt
3 3/4 cups (about) all-purpose flour
1 tablespoon vegetable oil
chopped fresh parsley
1 cup whipping cream

Cook potatoes in boiling salted water until fork tender. Drain; return potatoes to saucepan. Set over low heat and shake to dry potatoes.
Work through ricer into medium bowl. Melt margarine [or butter] in
heavy large skillet over medium heat. Add onions and cook until very
brown and crisp, stirring frequently, about 20 minutes. Stir in 4 cups potatoes and chives. Season with salt and pepper. Cool filling.
Beat eggs, water and salt to blend. Stir in enough flour to make a firm
dough. knead noodle dough until smooth. Cover, let stand 30 minutes. Divide dough in half. Knead 1 piece lightly. Roll out on lightly floured surface to 15-by-20-inch rectangle. Using fluted pastry cutter, cut out
5-inch squares. Repeat with remaining dough. Mound filling in center
of each square, using about 2 tablespoons for each. Moisten dough
edges with water. Bring four corners into center; pinch seams to seal. Crease seams to seal dumplings completely.
Add oil to a large pot of water. Bring to boil. Add 6 to 8 dumplings,
reduce heat and simmer until dough is cooked, about 20 minutes.
Remove using slotted spoon and drain on kitchen towels. Repeat
cooking and draining with remaining dumplings.
Preheat oven to 350 degrees F. Arrange dumplings in single layers in
two baking dishes. (Can be prepared 3 days ahead, covered and re- frigerated. Bring to room temperature.) Sprinkle with parsley. Pour
1/2 cup cream in side of each pan. Bake until bubbly, about 15
minutes. Serve immediately. Makes about 24.


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