Potato Dumplings

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“I have also never eaten anything that tasted as good  as those dumplings, in all my years since.”

Potato Dumplings as described by Hope Jahren in Lab Girl.

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Potato Dumplings
Potato Dumplings
Print Recipe
This recipe does not make fluffy dumplings as in what you might be accustomed to for chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to be accompanied by meat, and usually also served with a sweet sauerkraut with caraway and honey dish as the vegetable.
Potato Dumplings
Potato Dumplings
Print Recipe
This recipe does not make fluffy dumplings as in what you might be accustomed to for chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to be accompanied by meat, and usually also served with a sweet sauerkraut with caraway and honey dish as the vegetable.
Ingredients
Servings:
Instructions
  1. Boil peeled potatoes in a small quantity of water. Drain potatoes thoroughly. Rice potatoes using a potato ricer or a regular potato masher (do not use a food processor or the potatoes will be pasty). Allow potatoes to cool.
  2. On a floured work surface, gradually add flour, working mixture into a dough using your hands.
  3. Shape the potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently for about 5 minutes or until the dumplings rise to the surface. Remove using a perforated spoon to drain on paper towels.
  4. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides.
Recipe Notes

Recipe courtesy of Donna via  Cooks.com

Lab Girl by Hope Jahren

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