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  Added: Apr 07, 2006  •  Visited (547)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Potato Dumplings
What You Need:
  • 3˝ cups hot or cold riced potatoes, made from 4 or 5 medium-sized baking potatoes (about 1˝ pounds), boiled, peeled and forced through a ricer
  • ˝ cup plus 2 tablespoons butter
  • 1 cup fine dry white bread crumbs
  • teaspoons salt
  • 2 or 3 slices fresh white homemade type bread, crusts removed
  • ˝ cup all-purpose flour
  • ˝ cup regular farina, not the quick-cooking type
  • 2 eggs
  • 1/8 steaspoon ground nutmeg
  • 1/8 steaspoon white pepper

  • How To Cook:
    1. In a heavy 6- to 8-inch skillet, melt ˝ cup of the butter over moderate heat. When the foam begins to subside, drop in the bread crumbs and cook, stirring constantly, until they are light brown. Set the toasted crumbs aside off the heat.

    2. With a small, sharp knife, cut the bread into ˝-inch squares (there should be about 1˝ cups). Melt the remaining 2 tablespoons of butter in a heavy 8- to 10-inch skillet, add the bread and cook over moderate heat, stirring frequently, until the cubes are light brown on all sides.

    3. Add more butter, a tablespoon at a time, if necessary to prevent the bread from burning. Spread the croutons on a double thickness of paper towels to drain.

    4. Combine the flour, farina, 1˝ teaspoons of salt, the nutmeg and white pepper in a small bowl. Then, with a large spoon, beat them, a few tablespoons at a time, into the riced potatoes.

    5. Lightly beat the two eggs with a fork, and then beat them into the potato mixture. Continue to beat until the dough holds its shape lightly in a spoon. If it seems too thin, stir in a little more flour, a teaspoon at a time until the desired consistency is reached.

    6. Lightly flour your hands and shape each dumpling in the following fashion: Scoop off about 2 tablespoons of dough and form it into a rough ball. Press a hole in the center with a fingertip, drop in 3 or 4 of the reserved croutons, then gather the outer edges of the opening together. Gently roll the dumpling into a ball again.

    7. Bring 4 quarts of water and the remaining 2 teaspoons of salt to a bubbling boil in a deep 6- to 8-quart pot. Drop in all the dumplings, and stir gently once or twice to prevent them from sticking to one another or to the bottom of the pan.

    8. Simmer over moderate heat for 12 to 15 minutes, or until the dumplings rise to the surface of the water. Cook 1 minute longer, then remove the dumplings from the pot with a slotted spoon and arrange them on a large heated platter. Serveat once, sprinkled with the reserved toasted bread crumbs.
    To make 15 to 20 dumplings
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Bread
    Main Ingredient » Grains & Cereals » Flour
    Dish » Appetizers


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