| Belles Potato Dumplings November 2007 |
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Belle pours browned butter and browned buttered breadcrumbs over her dumplings to be eaten with gravyless meat or with sauerkraut (or stew, or a roast with gravy). 1 pound or 3 to 4 medium potatoes 1 egg, slightly beaten 1/2 cup flour 3/4 teaspoon salt 1/2 teaspoon baking powder Dash of nutmeg and pepper |
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Peel and boil the potatoes until tender; drain or rice or mash them until there are no lumps. Cool slightly and beat the egg into them. Sift the flour, nutmeg, salt and pepper and baking powder and beat thoroughly into the potato mixture. Shape into a roll on a floured board about 1-inch in diameter and cut into 1-inch lengths. Drop into boiling, salted water OR broth, stirring very gently for a minute to keep them from sinking. Dumplings will rise to the top in the boiling water. Cook uncovered for 8 to 10 minutes. Lift out carefully with a draining spoon; let drain. Immediately pour plain or browned butter over them to prevent sticking. |
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