Another question. I showed these to DW and she wondered if any of you have a recipe for .... or ever heard of Potato dumplings? DW's grandma used to make these on Thanksgiving along with a duck, and somehow used duck grease in the process.
She would make Turkey and duck on Thanksgiving and so much other stuff. It was always a feast.
Here's a couple that I have Doc. Sorry no pictures, I haven't made them in awhile. lol
Here's a recipe my grandmother taught me, so bear with me. I've never seen a list of ingredients because there were never any measurements. She just did it. lol I'll list the basics.
Ingredients:
6-7 potatoes
flour
butter
salt and pepper
3 eggs
croutons
Preparation:
Boil about 6-7 large potatoes. She always boiled them in the skin and then peeled when done (fork tender). Save the cooking water and season it with butter and pepper. Chop up the potatoes and mash or rice as for mashed potatoes and add butter and milk. Add 3 eggs and mix in well. Add about 1/4 to 1/2 cup flour until mixture holds together. Flour your hands well and form golf ball sized dumplings. Flatten slightly and put them on a floured plate til they're all finished.
Heat up the potato water til boiling. Drop the dumplings into the boiling water and boil for about 5 minutes and simmer covered 10 minutes and don't lift the lid. Don't put too many in the pot, maybe about 6 at a time.
Drain and eat immediately.
We always had them with sauted onions in butter. Sometimes they were topped with buttered bread crumbs.
Another variation was to put a crouton in the middle of the dough. It was a nice surprise.
Kopytka (Little Hooves)
Here is the other recipe for potato dumplings called kopykta (little hooves). This is a recipe my grandmother used for these.
Ingredients:
Potatoes (about 5 medium sized)
1 egg
1-1/2 cups flour
Salt
Breadcrumbs/ butter for topping.
You can also make a topping by chopping bacon and onion, frying them in butter til browned and drizzling over the dumplings.
Preparation:
Clean potatoes and boil until tender. Drain, peel and cool. Mash them as if you were making mashed potatoes. Add the egg then the flour and mix together. You may need to add extra flour so it holds together. You don't want the dough sticky. The dough should be soft and pliable.
Flour the work surface and cut off a small piece of dough and roll into a snake shape about an inch thick. Cut the dumplings into diamond shapes about 1/2 inch long. Drop the dumplings into a large pot of salted, boiling water. Don't overcrowd the pot. When they start to float wait a few minutes then remove and drain.
Serve on a plate with one of the toppings. These are also good with a mushroom gravy.