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Saturday, August 29, 2015

Potato Dumplings

Ingredients

  • Servings: 10
  • 6 cups baked potatoes -- peeled, cooled and riced
  • 6 eggs
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 3 slices square sandwich bread
  • 2 tablespoons butter

Recipe

  • the day before, boil potatoes with the skins on until tender. cook enough to make at least 6 cups cold riced potatoes. peel the potatoes, and rice them. refrigerate them until needed.
  • brown 2 to 3 pieces of bread in butter or margarine for croutons. cut into small pieces, and let cool.
  • combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. add croutons, and mix together. the mixture should stick together. too much flour will make them heavy.
  • form into balls about the size of tennis balls. drop into boiling water in a large pot. cover and cook for 10 minutes. serve immediately.

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