Potato dumplings are old-fashioned comfort food, and they are often served with the Sunday roast and then reheated with the leftover gravy on Monday. Pair with wine that’s right with the type of meat that’s on the menu.
Ingredients:
2 tbsp butter
1 loaf white bread, cut into cubes
1/2 cup flour
2 pounds (900 g) boiled potatoes, peeled, cooked
1 egg
1 tsp salt
1/8 tsp ground nutmeg
pepper
some dill
Preparation:
In a small skillet heat butter until bubbly and hot, add bread and sauté, stirring constantly, until bread has absorbed the margarine and is browned. Set aside.
Measure out and reserve 2 tablespoons flour. In a mixing bowl combine remaining flour with potatoes (mash potatoes with fork or run through ricer into large bowl), egg, and seasonings, mixing well, portion dough into 24 equal mounds.
Flour hands with reserved flour and shape mounds into balls, press 3 bread cubes into each ball and seal closed, forming dumplings.
In a 5-quart saucepan bring water to a boil, use slotted spoon to gently lower several dumplings into water (they will sink to the bottom), when dumplings rise to surface, cook for 3 to 5 minutes longer.
With slotted spoon, remove dumplings to warmed serving platter and sprinkle with chopped dill. Repeat procedure with remaining dumplings. Makes 12 servings of 2 dumplings each.
