Fluffy Potato Dumplings
|Riced potatoes||2 Cup (32 tbs) (3 Medium Sized)|
|Egg||1 , beaten|
|Dry bread crumbs||1⁄2 Cup (8 tbs) (Not Toasted)|
|Onion salt||1⁄8 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Monosodium glutamate||1⁄4 Teaspoon (Msg)|
|Flour||1 Cup (16 tbs)|
|Herb croutons||1 Cup (16 tbs)|
1.Mix riced potatoes with eggs, bread crumbs, onion, salt, pepper, MSG and salt.
2.Put 3-4 tablespoons flour in the potato mixture and mix well to make a dough which is soft but not sticky.
3.Make 11/2 inches balls of the dough by placinga herb crouton at the ceter of each.
4.Put the balls in boiling salted water and cook for 8 minutes until the balls are fluffy.
5.Serve with dips.