POTATO DUMPLINGS
From Martha Stewart, the dumplings turn out even better if the potatoes are cooked, riced, and refrigerated, uncovered, a day ahead. If you have the space -- the dumplings will be even fluffier! - https://www.marthastewart.com/1083660/potato-dumplings
Provided by Gagoo
Categories Mashed Potatoes
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cover potatoes by 2 inches of water in a large saucepan; add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until tender and the tip of a knife pierces potatoes easily, 30 to 45 minutes. Drain. When cool enough to handle, peel and pass potatoes through the fine holes of a ricer. Spread out on a rimmed baking sheet; let cool completely. Potatoes can be refrigerated, uncovered, up to 1 day ahead.
- Meanwhile, cut bread into 1/2" cubes. Melt butter in a medium skillet over medium-high heat. Add bread and cook, turning occasionally, until golden brown on all sides, about 4 minutes. Season with salt.
- Add nutmeg, flour, potato starch, 1 tablespoon salt, and pepper to riced potatoes. Toss to combine. Add eggs and stir with your hands until mixture comes together. Knead about 6 times to form a dough.
- Bring a large pot of salted water to a boil. Preheat oven to 200°F. Scoop 1/4 cup dough, make an indentation in the center, and place 2 croutons in it. Form dough into a ball, enclosing croutons. Repeat with remaining dough. Reserve extra croutons.
- Working in batches, carefully drop dumplings into boiling water. (Do not crowd pot.) When dumplings float, partially cover and cook, turning occasionally, 15 minutes more. Transfer to a rimmed baking sheet, cover with foil, and keep warm in oven. Repeat with remaining dumplings. Serve warm, with reserved croutons.
Nutrition Facts : Calories 342.4, Fat 10.2, SaturatedFat 5.6, Cholesterol 82.3, Sodium 2448.7, Carbohydrate 54.5, Fiber 4.9, Sugar 2.3, Protein 8.9
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