Potato Dumplings Recipe
Ingredients
3 medium baking potatoes
2 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon ground thyme
1/8 teaspoon white pepper
1 tablespoon finely minced parsley
1/4 cup unbleached flour, or as needed
Directions
Boil potatoes in their skins until tender.
Cool and refrigerate several hours or overnight.
Peel and grate to measure approximately 2-1/2 to 3 cups.
With fork, stir in eggs, seasonings and parsley.
Then stir in flour, adding additional flour as needed to make a workable but not heavy mixture.
Adjust seasonings and form into balls the size of large marbles.
Drop into gently boiling salted water, 10 or 12 at a time.
Cook at gentle boil until dumplings rise to surface, remove with slotted spoon and keep warm.
Repeat with remaining dumpling mixture.
Cool and refrigerate several hours or overnight.
Peel and grate to measure approximately 2-1/2 to 3 cups.
With fork, stir in eggs, seasonings and parsley.
Then stir in flour, adding additional flour as needed to make a workable but not heavy mixture.
Adjust seasonings and form into balls the size of large marbles.
Drop into gently boiling salted water, 10 or 12 at a time.
Cook at gentle boil until dumplings rise to surface, remove with slotted spoon and keep warm.
Repeat with remaining dumpling mixture.
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