Potato dumpings

6 servings

Ingredients

Quantity Ingredient
5 mediums Potatoes; (about 1-1/2 lbs)
1 teaspoon Salt; (optional)
⅓ cup All-purpose flour; -=OR=-
⅓ cup Bread flour
1 Egg; lightly beaten
2 teaspoons Milk;
¼ cup All-purpose flour;
5 quarts Boiling water;

Directions

Peel the potatoes, then boil them until they are very soft, about 40 minutes. Let potatoes cool, then put them through ricer. In a large saucepan, bring 5 fresh quarts of water to boil. In a mixing bowl, combine the riced potatoes, salt, ⅓ cup bread flour, lightly beaten egg, and milk. Mix with a wooden spoon (a wooden spoon helps develop the gluten in the flour) until you have a smooth paste. Use ¼ cup flour to dust your hands as you work to keep them from getting sticky. Then form the mixture into 12 to 14-inch balls. These are the dumplings. Carefully drop the dumplings into the boiling water a few at a time. Don't crowd them or they will lose their shape. Let the water come back to a gentle boil. Don't stir the water while the dumplings are in it. Keep water simmering into the boiling water a few at a time. Don't crowd them or they will lose their shape. Let the water come back to a gentle boil. Then do the next batch. (Tasty served with goulash.) ONE SERVING: 2 dumplings. Food Exchanges per serving: 1-½ STARCH/BREAD EXCHANGES; CAL: 134; FAT: 1g; CHOL: 36mg; SOD: 16mg; CARB: 27g; SUGARS: 2g; PRO: 4g; Source: Diabetes Forecast, Apr. 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 04-06-95

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