| |
|
What You Need:
(To Make: 12 to 14 dumplings)
|
|
|
|
5 medium-sized potatoes, boiled in their jackets, cooled, peeled and riced (about 2¾ cups riced)
1/3 cup flour
1 teaspoon salt
¼ cup farina or semolina
1 egg, lightly beaten
2 teaspoons milk
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a large saucepan, bring 5 quarts of water to a boil. In a mixing bowl, combine the riced potatoes, flour, salt, farina or semolina, egg and milk.
|
2. Mix them together with a wooden spoon until they form a smooth paste.
|
3. Dust your hands with flour and form the mixture into balls about 1 inch in diameter.
|
4. Drop the dumplings into the boiling water and bring to a gentle boil again.
|
5. Simmer the dumplings for about 10 minutes, or until they rise to the top.
|
|
|
|
|
