Thanks, guys. I know this is a food thread, but I figured buried down here so low it wouldn't be noticed by many. My team from school is coming over tomorrow and I'm fixing sauerbraten with gingersnap gravy for them. Usually, I just serve egg noodles with it, but the Kartoffelklösse in a cookbook sounded very tempting. However, it is a bit more complicated in numbers of steps required, so I thought I'd come here to see whether anyone had tried it. The part about poaching the potato balls sounds a little daunting because the directions are very indefinite. I don't know how the dumplings should look once poached. And, also, the suggestion of sticking a prune into each dumpling sounds tempting, too, although the prune inside, according to the cookbook, is usually served with goose rather than beef.

Hardest part of all: teaching myself how to say Kartoffelklösse: car TOFF fell KLUR suh (my untrained assumption)