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Thursday, September 09, 2010

Amish Potato Dumplings


4 potatoes
1/2 cup plain bread crumbs
2 tbsp. fresh parsley, minced (optional)
1 egg
2 tbsp. milk
1/2 tsp. salt
1 tbsp. flour

 
These Amish dumplings are also known as Grumbera Knepp. They are good and filling as a side dish or as center stage in a simple chicken broth with a parsley garnish or dressed up with a few fresh greens.Boil potatoes in their jackets and allow to cool. Peel and put through a potato ricer (do not use a food processor, but a hand beater may be used).

Combine the bread crumbs with the egg and milk, then add the riced potatoes, parsley and salt. If too stiff, add another egg.

Mold the mixture into small balls the size of walnuts, roll them in flour very lightly and lower on a perforated spoon gently into salted boiling water.

Tip: Color the flour by sprinkling the surface lightly with paprika, if desired. The dumplings can also be flavored with a pinch of thyme.

Cover the pot and boil for 10 minutes.

Sprinkle lightly with chopped parsley and paprika for more color. Serve while still hot with melted butter.

These dumplings are also good in chicken soup.

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