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Potato dumplings

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Ingredients/Components

eggs - 2 item
salt - 1 tsp
ground nutmeg - 1/4 tsp
dash of pepper - 1 item
dry bread crumbs - 1/2 c
flour, divided - 1 c
Russet potatoes - 3 lb
minced fresh parsley optional - 1 item

How to make potato dumplings:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight. Peel and grated potatoes.

In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes. Mix with hands until well blended. Shape into 1 1/2-inch balls; roll in remaining flour.

In a large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top. Cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley, if desired. Yields 10 servings.

Recipe categories: Potato, Vegetables, Midwestern u.s..

Rating:

3.4

Average rating: 3.4, total votes: 7

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