Every culture has some form of dumpling.. From African Fufu, German Spaetzle, or Chinese Jaioze. The cultivation of the potato in the sixteenth century found it moved to the center of western cooking. So naturally, one day somebody tried making potato dumplings.
Dumplings are great because they are the ‘bland starch’ that goes with everything. Chicken, beef, fish, soup, stew… or even just a bit of butter.
- 15 slices of bread (Great way to finish off stale bread)
- 1 cup milk
- 2 cups red, yellow, or white potatoes (thin-skinned), peeled and grated.
- 1 bunch fresh parsley, choppted
- 1 Tbsp salt
- 1/4 tsp pepper
- pinch nutmeg
- pinch marjoram
- 3 large eggs, beaten
- all-purpose flower for coating.
- In a large bowl, soak the bread in the milk until soggy.
- Squeeze out the milk (be easy on yourself, use your hands). You want the bread wet and doughy, but not dripping.
- Place bread in bowl with rest of the ingredients. Mix well
- With your hands, make round shaped dumplings about 1 1/2″ across. you should get around 24.
- Dip dumplings in flower and coat well.
- Fill a large sauce pan of water to a boil.
- Gently lower dumplings with a slotted spoon into the water. Bring water back to a boil.
- Reduce heat to medium. Cover and cook until dumplings float (about 15 minutes)
- Some people like to add onion to the recipe. Personally, I don’t know why you would ruin a perfectly good dumpling like that. A bit of garlic, however, might be a good choice.
- Try sweet potatoes instead of regular. While not very piratey, a bit of soy sauce really makes these good.