Potato Dumplings II Recipe - Cooking Index
Potato Dumplings II Recipe - Cooking Index
| 15 | Three-day-old white sandwich bread - crusts trimmed | |
| 1 cup | 237ml | Whole milk |
| 7 cups | 1659ml | Red skinned potatoes - peeled, grated (large) |
| 2 cups | 125g / 4.4oz | Yellow onions, grated (medium) |
| 1 | Fresh parsley - chopped (abt 6 tbspn | |
| 1 tablespoon | 15ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground white pepper |
| 1 | Freshly-grated nutmeg | |
| 1 | Dried marjoram | |
| 3 | Eggs - beaten well (large) | |
| All-purpose flour - for coating |
In a large mixing bowl, soak the bread in the milk 2 to 3 minutes, until soggy. Using your hands, squeeze out and discard the milk.
Place the bread in a large mixing bowl. Stir in the potatoes, onions, parsley, salt, pepper, nutmeg, and marjoram. Add the eggs to the mixture and mix well.
Shape the mixture into about 24 (1 1/2-inch) round dumplings. Dip the dumplings into the flour to coat generously.
Bring a large saucepan of lightly salted water to a boil over high heat. With a slotted spoon, gently add the dumplings to the water. Bring back to a boil. Reduce the heat to medium. Cover and cook about 15 minutes, until the dumplings expand and float to the surface.
Serve with any kind of stew.
This recipe yields 24 dumplings; 8 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9596) - from the TV FOOD - NETWORK
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