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POTATOES
Level 3
Mashed Potato Dumplings
Serves 4
- a Marlene Samuels creation -
In many cultures, mashed potatoes are prepared in abundance so that there’s always enough left for making savory dumplings. What kind, you ask? There are as many variations as there are villages in Eastern Europe. Try ours first.
2 cups once cooked mashed potatoes
3/4 cup all-purpose flour
2 lg. eggs, beaten
1/2 c. fine bread crumbs (optional)
1 tsp. salt
1/4 tsp. white pepper, finely ground
3/4 cup all-purpose flour
2 lg. eggs, beaten
1/2 c. fine bread crumbs (optional)
1 tsp. salt
1/4 tsp. white pepper, finely ground
- Bring a large pot of water to boil.
- Beat eggs lightly.
- In a food processor, combine potatoes with flour, bread crumbs, salt and pepper, pulsing several times to blend.
- Add eggs, pulse until ingredients are blended and mixture forms a ball. (Dough should be stiff, so add small amounts of flour, if needed.)
- Remove from food processor, placing on a lightly floured work surface. Knead several times.
- Measure out spoonfuls of dough using a wet spoon, dropping into a pot of boiling salted water. Dumpling is ready when it floats to the top.
