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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Given to me by a German co-worker some time ago, it is actually not hard to make and makes a great dumpling! Prep time doesn't include boiling the potatoes. Ingredients:
6 medium baking potatoes (about 2 lbs) |
1 cup flour |
3 tablespoons fine dry breadcrumbs |
1 teaspoon baking powder |
1 teaspoon salt (or to taste) |
1 tablespoon fresh parsley or 1 teaspoon dried parsley |
1/4 teaspoon nutmeg |
black pepper |
2 eggs, slightly beaten |
10 onion-flavored croutons |
all-purpose flour, for rolling |
6 cups boiling water |
2 teaspoons salt |
3 tablespoons butter |
1/2 cup fine dry breadcrumb |
Directions:
1. Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).
2. Coarsely mash with a potato masher or use a potato ricer.
3. In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
4. Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
5. Lightly dust the balls with flour (so they won't stick).
6. In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
7. With a spoon carefully drop dumplings into water.
8. Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
9. Remove dumplings with a large slotted spoon to a platter.
10. In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.
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