"Tender Potato Dumplings"

[mzkitty]

From the State of Maine Potato cookbook. This sounds really easy and good:

Mash some potatoes to make 3 cups until they are light and fluffy. Stir in 1 egg or 2 egg yolks into potatoes. Sift together 1/2 cup flour, 1/2 teaspoon salt, and about 1/8 teaspoon nutmeg. Combine with potatoes. Mix lightly. Shape into small balls with a tablespoon. Drop dumplings into boiling salted water; simmer, uncovered, 15 to 20 minutes. Or cook them directly on gently boiling stew, basting occasionally. Makes 16 small dumplings.

 

[Trek]

May I suggest ricing the potatoes and letting them sit overnight on the table covered with a cotton towel?

The following day, gently mix in the rest of the ingredients, shape, and boil just long enough to heat through, leaving the middle of the dumpling "dry".

Delicious served hot with a pat of butter!

Even better the next day lightly fried in a touch of butter.

 

[mzkitty]

May I suggest ricing the potatoes and letting them sit overnight on the table covered with a cotton towel?

The following day, gently mix in the rest of the ingredients, shape, and boil just long enough to heat through, leaving the middle of the dumpling "dry".

Delicious served hot with a pat of butter!

Even better the next day lightly fried in a touch of butter.

Looking again, the recipe did also say you could rice them, Trek. Your version sounds better, and I'd probably love them fried. I'd chop up some onions too when frying. Thanks!

 

[Trek]

Mmmm... fried onions!

You're welcome, Mzkitty. When it comes to carbs and fats... I probably know more tricks than a magician. My family is BIG on "comfort" foods. It's a challenge to keep us from becoming big around the waist!