Basic Potato Dumplings
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Vegetable oil||1 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Preheat oven to 350F (175C).
With a fork, puncture potatoes in several places.
Bake 1 hour or until tender.
Remove insides of baked potatoes; discard skins.
Mash hot potatoes through a ricer or food mill into a large bowl; let cool slightly.
Add egg yolk, 1 tablespoon salt and 2 cups flour; mix well.
Put potato mixture on a working surface or wooden board and knead into a ball.
Mixture should be soft and pliable and slightly sticky.
If it is too sticky, add more flour.
Lightly flour working surface and your hands.
Break dough into pieces the size of large eggs.
Shape pieces into rolls about the thickness of your thumb.
Cut rolls into 1-inch pieces.
Hold a fork with its tines resting on a work surface at a 45° angle and the inside curve toward you.
Take a dumpling roll and press it with your index finger against the outside curve of the fork at the tip end.
Quickly slide dumpling up and along the length of the tines, pressing with index finger.
Remove finger and let dumpling fall back onto work surface.
Grooves made by fork and finger indentation will absorb any sauce served with dumplings.
Repeat with remaining dumpling rolls.
Arrange dumplings on a floured tray or large plate.
Fill a large saucepan two-thirds full with salted water.
Bring water to a boil.
Add oil and dumplings.
When dumplings come to surface of water, cook 10 to 12 seconds.
If dumplings remain in water any longer they will absorb water and become too soft.
Remove dumplings with a slotted spoon or strainer, draining against side of saucepan.
Place in a warm dish.
Serving size: Complete recipe
Calories 3056 Calories from Fat 762
% Daily Value*
Total Fat 87 g133.5%
Saturated Fat 43.9 g219.5%
Trans Fat 0 g
Cholesterol 360.9 mg120.3%
Sodium 6870.2 mg286.3%
Total Carbohydrates 496 g165.5%
Dietary Fiber 38.9 g155.6%
Sugars 12.3 g
Protein 87 g174.2%
Vitamin A 38.5% Vitamin C 454.5%
Calcium 94.1% Iron 146.3%
*Based on a 2000 Calorie diet