Description
These moist dumplings are an extra-special way to serve potatoes. The bread centers add a comforting touch, and the potato taste really comes through.
Ingredients
* 5 to 6 medium potatoes
* 5 tablespoons all-purpose flour
* 1 egg, lightly beaten
* 1-1/2 teaspoons salt
* 1/4 teaspoon ground nutmeg
* 2 slices white bread, toasted
* 1/3 cup mashed potato flakes, optional
* Melted butter and toasted bread crumbs, optional
Preparation
Measure and cut your ingredients. Prepare cooking water.
Frying in a skillet with 1/4" of oil, or deep frying is also an option.
Instructions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Refrigerate for 2 hours or overnight.
Peel and grate potatoes. In a bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. Slice toasted bread into 24 squares, 1/2-in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in. ball.
In a large kettle, bring salted water to a boil; add the test dumpling. Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center.
If test dumpling falls apart during cooking, add the mashed potato flakes to the batter. Let batter sit for 5 minutes; form remaining dumplings. Add to boiling water; return to a boil and follow the same cooking procedure.
Remove dumplings with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs. Yield: 6-8 servings.
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Refrigerate for 2 hours or overnight.
Peel and grate potatoes. In a bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. Slice toasted bread into 24 squares, 1/2-in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in. ball.
In a large kettle, bring salted water to a boil; add the test dumpling. Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center.
If test dumpling falls apart during cooking, add the mashed potato flakes to the batter. Let batter sit for 5 minutes; form remaining dumplings. Add to boiling water; return to a boil and follow the same cooking procedure.
Remove dumplings with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs. Yield: 6-8 servings.
OnYourMark, LLC is a full-service web design, production, programming, hosting and Internet marketing company with audio, photography and video services in our studio on Main Street in Sussex, Wisconsin or at your location.
We serve clients in industry, healthcare, eCommerce, professional services, real estate and construction, information services, hospitality, advertising agencies, and more...throughout Wisconsin and the USA. Please contact OnYourMark for a free, no-obligation consultation about increasing your inquiries and sales while decreasing your costs via the web.
Linear Mode
