|
| |
Potato Dumplings
(Semmelknodel)
|
|
|
| What You Need: |
|
|
3 quarts water
1 tablespoon salt
3 pounds russet potatoes, peeled and quartered
3-4 eggs, beaten
1 cup peeled and grated russet potatoes, squeezed dry
½ cup regular farina (Regular Cream of Wheat will be fine.)
½ cup all-purpose flour
¼ teaspoon freshly grated nutmeg
Additional all-purpose flour for "dusting"
GARNISHES
4 tablespoons butter
1 cup fine dry bread crumbs
¼ cup chopped parsley
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Heat the water and 1 teaspoon of the salt to a heavy simmer in a 5-quart Dutch oven over medium-high heat. Add the potatoes and cook until tender, 15 to 20 minutes.
|
2. Drain very well and put through a potato ricer or food mill. Spread on a platter or baking sheet to dry a bit and cool.
|
3. Place the riced potatoes in a mixing bowl and add the eggs, grated fresh potatoes, farina, flour, and nutmeg. Mix all very well.
|
4. Roll into golf-ball-sized dumplings and roll in the additional flour. If the dumplings do not stick together well, gradually add enough of another beaten egg so that they do.
|
5. Bring a large pot of water to a boil. Reduce to a heavy simmer and cook the balls for 15 to 20 minutes. They should all be floating.
|
6. While they are cooking, place the butter in a small frying pan and melt it. Toast the bread crumbs in the butter. Use this for a garnish on the dumplings, along with the parsley.Serve with additional melted butter if you wish or just as they are. Try with the gravy from a good Sauerbraten.
|
|
|
To Make: 12 or more dumplings, enough for 6-8 persons
|
|
| |
|
|
|
|
|
|
