Guest guest Posted October 19, 2000 Report Share Posted October 19, 2000 * Exported from MasterCook * Potato Dumplings Recipe By : Great American Vegetarian, by Nava Atlas, page 91 Serving Size : 18 Preparation Time :0:00 Categories : Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup well-mashed potato 1 egg -- beaten 1/2 cup whole wheat flour 1/2 cup unbleached white flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 pinch nutmeg Makes about 18 dumplings These dumplings are easy to make and give soups an extra measure of the filling goodness that Pennsylvania Dutch cooking is known for. It's a good way to use up leftover mashed potato. Combine the mashed potato with the beaten egg in a mixing bowl. In another bowl, stir the flours together with the salt, baking powder, and nutmeg. Work this mixture into the mashed potato mixture, a little at a time, to form a soft dough. If time allows, chill the dough, which will make it easier to work with. With floured hands (the dough will be slightly sticky), shape the dough into 1-inch balls. Bring water to a boil in a large, deep saucepan. Drop the dumplings gently into the water, one by one. Cook only half at a time if necessary so that they are not on top of one another. They will drop to the bottom at first; after a minute or so, gently nudge them with a wooden spoon so that they don't stick. Simmer steadily for 10 minutes, then remove each dumpling with a slotted spoon. Per dumpling: Calories: 40, Carbohydrates: 8 g, Total fat: 0 g, Protein: 1 g Cholesterol: 12 g, Sodium: 64 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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