German Potato Dumplings
German potato dumplings, also known as kartoffelklöße, are unique spheres of seasoned potatoes and starch. There are many ways to make classic German potato dumplings, including some using all or part raw potatoes, some using wheat fl our, and some using part wheat fl our and part starch. This version contains cooked starchy (or fl oury) potatoes, potato starch, eggs, and simple seasonings.

Ingredients
3 pounds medium potatoes (about 10), peeled and quartered
1 cup all-purpose flour
3 large eggs, lightly beaten
2/3 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon ground nutmeg
12 cups water browned butter sauce
1/2 cup butter, cubed
1 tablespoon chopped onion
1/4 cup dry bread crumbs

Method
1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl.

2. Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls.

3. In a Dutch oven, bring 12 cups of water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in the centre of dumplings comes out clean.

4. Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.

Apple Bavarian Torte
In this gorgeous apple torte dessert recipe, wholewheat flour and almonds make a cookie-like crust that is topped with a lighter cream cheese filling and cinnamon-sugar apples.

Ingredients
1/2 cup butter, softened
1/3 cup sugar
1 cup all-purpose flour
1/4 teaspoon vanilla extract
filling: 1 package (8 ounces) cream cheese, softened
1/4 cup plus
1/3 cup sugar, divided
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
5-1/2 cups thinly sliced peeled tart apples (about 6 medium)
1/2 teaspoon ground cinnamon 1/4 cup sliced almonds

Method
Preheat the oven to 450°. In a small bowl, cream butter and sugar. Beat in flour and vanilla until blended. Press onto the bottom of a greased 9-in. springform pan. In a large bowl, beat cream cheese and 1/4 cup sugar until fluffy. Beat in egg and vanilla. Pour over the crust. In another large bowl, toss apples with cinnamon and remaining sugar. Spoon over cream cheese layer. Bake for 10 minutes. Reduce oven setting to 400°; bake for 25 minutes. Sprinkle almonds over top; bake 10-15 utes longer ntil lightly owned and toothpick nserted in he centre omes out ean. Cool wire rack. Remove sides of pan before slicing. Store in the refrigerator.

Schnitzel
German foods wouldn’t be complete with mentioning Schnitzel. Coated in breadcrumbs and often served with a slice of lemon, this thin, boneless cutlet of meat is an iconic part of German cuisine. You can choose a Wiener Schnitzel (Viennese style) made from veal, or a Schnitzel Wiener Art, with pork (Schwein). If you order a Hamburg-style schnitzel, it will arrive with a fried egg on top, while a Holsten-style schnitzel comes with an egg, anchovies, and capers.

Ingredients
4- ounce skinless, boneless chicken breasts, pounded to 1/8- inch thickness
Kosher salt and freshly ground black pepper
1 - cup all-purpose flour (for dredging)
2 - large eggs
1 - tablespoon Dijon mustard
2 - cups (or more) whole wheat (or regular) panko (Japanese breadcrumbs)
2 - tablespoons canola oil, divided
2 - tablespoons unsalted butter, divided
Chopped flat-leaf parsley
Lemon wedges

Method
Step 1: Line a baking sheet with waxed paper. Season chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow bowl or baking dish. Place 1 cup panko in another shallow bowl or baking dish, adding the remaining 1 cup panko, or more, to the dish as needed throughout the process. Working with 1 chicken breast at a time, dredge in flour, shaking off e