Post by soniclight on Jul 2, 2008 19:51:04 GMT -5
2 tbsp butter
1 loaf white bread, cut into cubes
flour
2 pounds boiling potatoes, peeled, cooked
1 egg
1 tsp salt
1/8 tsp ground nutmeg
pepper
Cooking:
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In small skillet heat margarine 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 tablesthingys flour. in mixing bowl combine remaining flour with potatoes, 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 5-quart saucepan bring water to a boil, use slotted sthingy 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 sthingy, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. Makes 12 servings of 2 dumplings each.
1 loaf white bread, cut into cubes
flour
2 pounds boiling potatoes, peeled, cooked
1 egg
1 tsp salt
1/8 tsp ground nutmeg
pepper
Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
In small skillet heat margarine 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 tablesthingys flour. in mixing bowl combine remaining flour with potatoes, 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 5-quart saucepan bring water to a boil, use slotted sthingy 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 sthingy, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. Makes 12 servings of 2 dumplings each.