Grandma's Potato Dumplings |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Donât be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings.Wendy Stenman Ingredients:
2 day-old hard rolls |
1/2 cup water |
2 teaspoons canola oil |
1/2 cup leftover mashed potatoes |
1 egg, lightly beaten |
dash ground nutmeg |
1 to 2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup butter, cubed |
Directions:
1. Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry.
2. In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir 1-2 minutes or until lightly toasted.
3. In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls.
4. Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 8-10 minutes or until a toothpick inserted in center of dumplings comes out clean. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 4-6 minutes or until golden brown.
5. Serve warm dumplings with butter. Yield: 4 servings.
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