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Potato Dumplings |
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Serves: 6
Print this Recipe
These moist dumplings are an extra-special way to serve potatoes. The bread centers add a comforting touch, and the potato taste really comes through.
Karin Cousineau
Burlington, North Carolina
5 to 6 medium potatoes
5 tablespoons all-purpose flour
1 egg, beaten
1-1/2 teaspoons salt
1/4 teaspoon ground nutmeg
2 slices white bread, toasted
Melted butter or margarine and toasted bread crumbs, optional
Cook potatoes in salted water just until tender; drain. Refrigerate for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. Slice toasted bread into 24 squares, 1/2 in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming 2-in. balls. In a large kettle, bring salted water to a boil; add the dumplings. Return to a boil; reduce heat. Cover and simmer for 15-20 minutes or until dumplings are no longer sticky in the center. Remove with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs.
© Copyright Reiman Publications, 1993-1997
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