Potato Dumplings

Potato Dumplings are made of a potato based dough, and can be either fried or boiled. They are sometimes known as gnocchi (Italian style dumplings) or pirogies (Russian style dumplings, wrapped in pasta dough).

When making potato dumplings using mashed potatoes, keeping them intact is often difficult. A trick to making a potato dumpling that remains together is letting the potatoes cool prior to making the dumpling. The recipe below uses raw, shredded potatoes that are boiled after shaping.

Ingredients:

• 10 slices plain white bread, somewhat stale, minus crusts
• 6 large potatoes
• 3/4 cup whole milk
• 3 large eggs
• 1 yellow onion, grated
• 4 tablespoons fresh, chopped parsley
• 1/4 teaspoon nutmeg
• 1/4 teaspoon dried thyme
• 1/2 cup flour

Directions:

1. Place bread slices into large mixing bowl
2. Pour milk over bread and let soften for 2 to 3 minutes
3. Squeeze out excess milk with hands, and return bread to bowl
4. Add all ingredients except flour and mix thoroughly
5. Shape the dumplings into inch-and-a-half rounds
6. Dip each dumpling into flour and coat well
7. Boil a large saucepan of salted water
8. Add dumplings
9. Bring water back up to a boil
10. Turn heat to medium
11. Cover
12. Let cook for 15 minutes (dumplings will float when done)
13. Remove with a slotted spoon