Untested recipes from worn 3×5 cards Grandma’s lost recipe box. Saved for a rainy day.
Ingredients
- 3 lbs of medium potatoes, diced (about 7 1/2 cups)
- 2 eggs
- 1 cup unsifted all purpose flour
- 1/2 cup dry bread crumbs
- 1/4 tbsp nutmeg
- 1/4 cup chopped parsley
- 1 1/4 tsp salt
- 1 1/4 tsp ground black pepper
Directions
Cook unpeeled potatoes covered in boiling water until just tender – about 30 minutes. Drain and peel when cool. Put potatoes through ricer and spread on paper towels to dry well.
Turn potatoes into large bowl. Lightly toss with salt and pepper. Make a well in the center of the potatoes and break the eggs into it. Sift 3/4 flour onto eggs. Then add the bread crumbs, nutmeg, and parsley.
With hands work mixture until it is smooth and holds together. Shape into about 23 golf ball sized balls. Roll in remaining flour.
Meanwhile, in large saucepan bring about two quarts of lightly salted water to the boiling point. Reduce heat, drop in time enough potato balls to fit.
Then the recipe ends….
Here’s how I would end it: Once the dumplings float to the surface, allow them to cook for an additional 4 minutes. Remove from the water and place on a warm plate. Serve with a rich brown gravy and sweet Bavarian red cabbage.