Potato Dumplings


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About 4 cups of cold mashed potatoes (O.K. You may cheat and use instant)

½ cup bread crumbs

A few grindings of nutmeg

1 raw egg, lightly beaten

Some minced fresh parsley

Salt to taste


All-purpose flour


Combine first six ingredients and mix well.  You want to wind up with a soft do that may easily be formed into balls.  If the dough is too stiff, add water a teaspoon full at a time, working in well after each addition, until the desired texture is achieved.  If the dough is too sticky, work in flour, again, a spoonful at a time, until you have the right texture.  Knead gently on a lightly floured board.  Pinch off pieces and form into balls about the size of a golf ball.  Bring a pot of water or stock to a rapid simmer and gently drop the balls in.  Poach for about 10 minutes.  Remove from the pot with a slotted spoon and serve immediately.  A cold dumpling is not a thing of grace and beauty and no, you may not reheat them in the microwave.


You may also place the raw dumplings on top of a stew to cook.



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        Copyright © 2008 - Geraldine Duncann