- Leave some wiggle room. Don't crowd your dumplings. Hot steaming broth makes your dumplings swell, give them room to grow.
- Cook slowly. Bring to a boil but them lower heat to a gently simmer. Your dumplings will be more tender and fluffy.
- If you make a big batch to have leftovers, take the dumplings out of the broth for refrigerating. If you leave the dumplings in the broth, they may turn mushy from absorbing too much broth.
Thursday, April 16, 2015
HERBED POTATO DUMPLINGS
I do not like dough of any kind so I do not like dumplings. But many of you want dumpling recipes. Here is an old fashion dumpling recipe with some newer twistx of shredded uncooked potatoes, bread crumbs, etc. Before I post the recipe here are some tips your grandmother would probably give you about dumplings:
1 egg, slightly beaten
3/4 cup seasoned dry bread crumbs
1 tbsp all-purpose flour
1 tbsp minced fresh parsley
1 tbsp minced chives
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 1/2 cups finely shredded uncooked potatoes
In a large bowl, mix all the ingredients from the egg through the pepper; stir in the potatoes. Shape mixture into 1 1/2-inch balls; dust with additional flour.
Drop dumplings on top of soup or stew of your choice. Reduce heat to low, cover and cook 30 minutes or until the dumplings are cooked through. Serve immediately.
Note: File Photo