Potato Dumplings

2 pounds potatoes
2 cups flour
2 eggs
Salt
Nutmeg
2 slices bread, cubed
1 tablespoon butter

Cook potatoes in skins the day before making. The next day, peel and mash potatoes or put through a potato ricer. Add flour, eggs and seasoning and knead to a firm dough.

Sauté bread pieces in butter, then form pieces of dough into dumplings enclosing a few sautéed bread cubes in center of each dumpling.

Shape and drop into boiling, salted water and cook for 10 to 15 minutes.

Potato Dumplings

2 pounds potatoes
2 cups flour
2 eggs
Salt
Nutmeg
2 slices bread
1 tablespoon butter

Cook potatoes in skins the day before making. The next day, peel and mash potatoes or put through a potato ricer. Add flour, eggs and seasoning and knead to a firm dough. Shape and drop into boiling, salted water and cook for 10 to 15 minutes.

Potato Dumplings

This is a Scandinavian dish. The savory dumplings are excellent with almost any meat main course, and they offer a new alternative to more traditional side dishes. Serves 6 to 8.

4 cups shredded raw potatoes
2 cups flour
1 tablespoon salt
2 to 3 quarts beef, ham or chicken broth
16 (1/2 inch) cubes cooked ham
Melted butter
Chopped parsley

Place potatoes in a strainer. Rinse with cold water to prevent browning; drain well. In a bowl, combine flour and salt. Add potatoes; stir until coated.

In a medium saucepan, bring broth to a boil over medium heat. Using a serving spoon, scoop a rounded spoonful of potato mixture, about the size of an egg. Press 1 cube of ham into center, covering completely. Using a slotted spoon, carefully lower dumpling into hot broth. Quickly shape remaining dumplings the same way and lower into broth.

Adjust heat to maintain a simmer but not a hard boil. Simmer at least 45 minutes, turning over dumplings after about 25 minutes. Use slotted spoon to lift dumplings from broth. Serve hot with melted butter; garnish with parsley.

Makes 16 dumplings.

potato dumplings recipe is filed under pototoes, dumplings, starches.
Origin: scandinavian