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POTATOES
Level 3
Old Country Potato Dumplings
Old Country Potato Dumplings
Serves 4 as side dish or first course
- a Marlene Samuels creation -
In many cultures, leftover mashed potatoes make savory dumplings, and there are as many variations as there are villages in Eastern Europe. In this version, potato dumplings trump mashed potatoes or pasta, especially when accompanied by roast meats and poultry, and topped with gravy. The recipe even utilizes a second expendable edible: days old bread processed into fine bread crumbs.
2 cups once cooked mashed potatoes
3/4 cup all-purpose flour
1 lg. egg, beaten
1/2 cup bread crumbs, fine (optional)
3/4 cup all-purpose flour
1 lg. egg, beaten
1/2 cup bread crumbs, fine (optional)
1 tsp. salt
1/4 tsp. white pepper, finely ground
1/4 tsp. white pepper, finely ground
- Bring a large pot of water to a boil, add salt.
- Beat egg lightly
- In bowl of food processor, combine potatoes with flour, bread crumbs, salt and pepper, pulse to blend.
- Add egg, pulse until ingredients are well incorporated and mixture forms ball. (dough should be stiff - add flour if needed).
- Remove from food processor, place on lightly floured work surface.
- Knead several times.
- Measure out spoonfuls of dough using wet spoon
- Form into small balls with wet hands and drop into boiling salted water. Reduce heat to medium.
- Cook about 2-3 minutes until dumplings float to the surface.
Serving suggestion: As a first course, topped with sauce or gravy, grated cheese or butter and herbs. For a main course served with large side salad, double the recipe.
Variation: "Dumpling noodles”
- On floured board roll dough to about 1/8 inch thickness.
- Cut into 3 inch long strips about 1 inch wide.
- Cook uncovered, in boiling water, 2-3 minutes. Noodles are done when they float to surface.
