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Potato Dumplings
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3 pounds russet potatoes
2 eggs
1 cup all-purpose flour, divided
1/2 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
Minced fresh parsley, optional
Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat;
cover and simmer for 30-35 minutes or until tender. Drain well. Refrigerate for 2
hours or overnight. Peel and grate potatoes. In a bowl, combine the eggs, 3/4
cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands
until well blended. Shape into 1-1/2-in. balls; roll in remaining flour. In a
large kettle, bring salted water to a boil. Add the dumplings, a few at a time,
to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2
minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle
with parsley if desired.
Yield: 10 servings.
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Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |