Stuffed Potato Dumplings

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Difficulty: Easy - for beginners
Serves: 7 servings

Preparation time:
Cooking time:

Ingredients

CROUTONS:
•1/4 cup butter
•3 slices dry bread, cut into small cubes

DUMPLINGS:

•4 medium potatoes, peeled and quartered
•1 cup all-purpose flour
•1 teaspoon baking powder
•1 teaspoon salt
•2 teaspoons ground nutmeg
•2 eggs, lightly beaten
•2 teaspoons butter
•2 tablespoons dry bread crumbs

Method

•For croutons, melt butter in small skillet; brown bread cubes. Set aside.
• In a saucepan, boil potatoes in water to cover until tender. Cool; rice potatoes and place in a large bowl. Add the flour, baking powder, salt and nutmeg. Stir in eggs; beat until mixture holds it shape.
• With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour.
• Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet; cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings. Yield: 15 dumplings.

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