POTATO DUMPLINGS
The dumplings turn out even better if the potatoes are cooked, riced, and refrigerated, uncovered, a day ahead. If you have the space, since you are already making the sauerbraten a day ahead, cook and rice the potatoes then, too -- the dumplings will be even fluffier!
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h30m
Yield Makes 15
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-inch 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 degrees. 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.
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Lavonda Bradshaw
[email protected]I love these dumplings! They're so easy to make and they always turn out perfect.
Ihfaz Siddiq
[email protected]These dumplings are a great way to get your kids to eat their vegetables. They're so delicious that they won't even notice the hidden veggies.
Harris Dawar
[email protected]I'm not sure what I did wrong, but my dumplings turned out really dense. I think I might have added too much flour.
Alyssa Bolado
[email protected]These dumplings are the perfect comfort food. They're warm, filling, and delicious.
khatir ullah
[email protected]I made these dumplings for a party and they were a huge hit. Everyone loved them!
Jeremy Yarborogh
[email protected]These dumplings are a great way to use up leftover mashed potatoes. They're also a great side dish for any meal.
FIDA Hussain
[email protected]I've never made potato dumplings before, but this recipe was easy to follow and the results were amazing! The dumplings were so light and fluffy, and they tasted delicious.
Piper Roskell
[email protected]These dumplings were a disaster! They were dense and gummy, and they didn't have much flavor.
Rana Salar
[email protected]I'm not a big fan of potato dumplings, but these were actually pretty good. They were light and fluffy, and the flavor was nice.
Tamara Nollner
[email protected]These dumplings were easy to make and tasted great. I would definitely recommend them.
Moriom Taniya
[email protected]I followed the recipe exactly and the dumplings turned out perfectly. They were so delicious! I served them with a simple gravy and they were a hit.
Myron 912
[email protected]The dumplings were a bit too dense for my taste, but the flavor was good.
Afolake Ayeni
[email protected]I've made these dumplings many times and they always turn out great. They're a family favorite.
Sapkota Sanja
[email protected]These potato dumplings were a hit with my family! They were so light and fluffy, and the flavor was perfect. I will definitely be making these again.