|
|
| Ingredients: |
4 lbs. potatoes, peeled
salt
water
|
1 tsp salt
1 egg
|
| Cooking
Instructions: |
In a medium sauce pan, place 1/3 of the potatoes with enough salted water to cover. Bring to a boil over high heat. Reduce heat to medium, cover, and cook 20 minutes or until tender. Drain. Let cool.
Grind potatoes into a large bowl. Set aside.
Grate remaining raw potatoes onto a piece of doubled cheesecloth about 20" by 12". Gather ends of cheesecloth so grated potatoes are enveloped into a ball. Squeeze excess potato juice into a medium bowl by twisting cheesecloth ends. Reserve potato juice.
Stir squeezed raw potatoes into cooked potatoes. Add salt and egg. Work mixture together 3 or 4 minutes.
From reserved potato juice, spoon off all but bottom 2 tablespoons of potato juice which contains potato starch. Stir bottom 2 tablespoons juice into potatoes.
Boil salted water in a large pot. Using your hands, roll 1 heaping teaspoon potato mixture into a ball. Drop potato dumplings into boiling water. Boil until potatoes are cooked and dumplings float, about 7 minutes.
|
| Additional
Comments: |
| Makes about 70 dumplings. |
|
|
|
|
