Post by Debbie on Jun 13, 2012 2:50:14 GMT -5
2 pounds potatoes starchy type
Salt
3 tablespoons flour
1 egg
2 tablespoons butter
some milk
freshly grated nutmeg
1 teaspoon dried marjoram
2-3 tablespoons breadcrumbs
Cook the potatoes the day before:
Wash the potatoes, place in a pot and fill with salted water just till the potatoes are covered.
Cook the potatoes, then let them cool completely.
On the next day, peel and push through a potato ricer (or mash thoroughly).
Add the egg, some milk and mix with enough flour that the mixture forms a smooth, elastic dough that doesn’t stick to your fingers.
Add the salt, nutmeg and marjoram.
In a large pot, bring some salted water to a boil.
Rinse your hands in cold water, then form small golfball size balls with the dough.
Place them carefully in the boiling water, lower the temperature, and simmer the dumplings for about 10 minutes.
Melt the rest of the butter and lightly brown it.
Add the breadcrumbs and roast them shortly.
Remove the dumplings from the water with a slotted spoon and allow to drain well.
They will swim to the top when they are done.
Top with the browned crumbs and butter.
Salt
3 tablespoons flour
1 egg
2 tablespoons butter
some milk
freshly grated nutmeg
1 teaspoon dried marjoram
2-3 tablespoons breadcrumbs
Cook the potatoes the day before:
Wash the potatoes, place in a pot and fill with salted water just till the potatoes are covered.
Cook the potatoes, then let them cool completely.
On the next day, peel and push through a potato ricer (or mash thoroughly).
Add the egg, some milk and mix with enough flour that the mixture forms a smooth, elastic dough that doesn’t stick to your fingers.
Add the salt, nutmeg and marjoram.
In a large pot, bring some salted water to a boil.
Rinse your hands in cold water, then form small golfball size balls with the dough.
Place them carefully in the boiling water, lower the temperature, and simmer the dumplings for about 10 minutes.
Melt the rest of the butter and lightly brown it.
Add the breadcrumbs and roast them shortly.
Remove the dumplings from the water with a slotted spoon and allow to drain well.
They will swim to the top when they are done.
Top with the browned crumbs and butter.