FINGER DUMPLINGS
A variation of a potato dumpling recipe that my family has made for decades. I added in a few of my own touches to enhance the flavor as well. I typically make this for a holiday side dish and can be used with or without gravy. Be cautious though - these are easy to eat before the rest of the food is on the table so sometimes it's best to make 2 portions!
Provided by amrench
Categories Potato
Time 25m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil about 8 cups of water in a large pot. Let this boil while preparing the dough.
- Beat 2 eggs and salt together. Mix in about 1 cup of milk into the eggs/salt mixture and mix. Then add in mashed potatoes. Mix until somewhat smooth.
- Add the egg/salt/milk mixture into the 2 cups of flour in a large mixing bowl. If too dry, then add more milk so that the dough is dry enough to be very close to being sticky but not sticky.
- Roll into one large loaf. Cut in half. Roll the two sections into smaller and longer loafs. Cut both of these in half as well. You are left with 4 smaller loafs.
- Roll each of the smaller loafs into long strands about a 1/2 inch in thickness. They will get very long, about 2 to 3 feet in length each. When they are full rolled into long strands, cut them into 2 inch pieces using a dough knife or knife.
- Put 1/4 cup of butter into a large saucepan and heat on medium to medium-high heat but don't let the butter brown much.
- Drop the 2 inch pieces of rolled dough into the boiling water. When they float, take a slotted spoon and place the floating pieces into the heated saucepan with butter. Continue to add more 2 inch pieces and remove them as they start to float and add into the saucepan.
- In the saucepan, let the dumplings brown slightly and sprinkle the breadcrumbs into the sauce pan while occasionally flipping the dumplings, butter and breadcrumbs.
- Once browned, remove and continue the process until all the 2 inch pieces are cooked. Add more butter when the saucepan dries out if needed.
Nutrition Facts : Calories 299.1, Fat 10.5, SaturatedFat 6, Cholesterol 85.6, Sodium 509.1, Carbohydrate 42, Fiber 1.8, Sugar 2.6, Protein 8.7
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