Potato Dumplings
CATEGORY: Potato Dishes
Your Grandmother may have made these, they've been a staple for decades.  Excellent served as a side dish with meat and gravy.

4 or 5 medium potatoes (enough to make 3-1/2 cups riced potatoes)

1/2 cup plus 2 tablespoons butter

1 cup fine dry white bread crumbs

2 or 3 slices fresh white homemade-type bread, crusts removed

1/2 cup flour

1/2 cup regular farina, not the quick cooking type

3-1/2 teaspoons salt

1/8 teaspoon nutmeg

1/8 teaspoon white pepper

2 eggs

  1. The day before, boil potatoes with the skins on until tender.  When cool enough to handle, peel the potatoes and then rice them.  Refrigerate the riced potatoes until needed.
  2. In a heavy skillet, melt 1/2 cup butter over medium heat.  Drop in the bread crumbs and cook stirring constantly, until they are light brown.  Set the toasted crumbs aside.
  3. Cut the bread into 1/2-inch squares (about 1-1/2 cups).  melt the remaing 2 tablespoons of butter in a heavy skillet, add the bread and cook over medium heat, stirring frequently, until the cubes are light brown on all sides.  Add more butter, if necessary to prevent the bread from burning.  Spread the croutons on paper towels to drain.
  4. Combine the flour, farina, 1-1/2 teaspoons of salt, the nutmeg and white pepper in a small bowl.  Then, with a large spoon, beat mixture, a few tablespoons at a time into the riced potatoes.  Lightly beat the two eggs with a fork, and then beat them into the potato mxture.  Continue to beat until the dough holds its shape lighly in a spoon.  If it seems to thin, stir in a little more flour, a teaspoon at a time until the desired consistency is reached.  Not too much though or it will make the dumplings heavy.
  5. Lightly flour your hands to shape the dumplings.  Scoop 2 tablespoons of dough and form into a ball.  Press a hole in the center with a fingertip, drop in 3 or 4 of the reserved croutons, then gather the outer edges of the opening together and gently roll the dumpling into a ball again.
  6. Bring 4 quarts of water and the remaining 2 teaspoons of salt to a bubbling boil in a deep 6 to 8 quart pot.  Drop in the dumplings, and stir gently once or twice to prevent them from sticking to one another or to the bottom of the pan.  Simmer over moderate heat for 12 to 15 minutes, or unitl the dumpings rise to the surface.  Cook 1 minute longer, then remove the dumlings from the pot with a slotted spoon and arrange them on a large heated platter. Serve at once, sprinkled with the reserved toasted bread crumbs.