Potato Dumplings
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
Directions:
1
The day before, boil potatoes with the skins on until tender
2
Cook enough to make at least 6 cups cold riced potatoes
3
Peel the potatoes, and rice them
4
Refrigerate them until needed
5
Brown 2 to 3 pieces of bread in butter or margarine for croutons
6
Cut into small pieces, and let cool
7
Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour
8
Add croutons, and mix together
9
The mixture should stick together
10
Too much flour will make them heavy
11
Form into balls about the size of tennis balls
12
Drop into boiling water in a large pot
13
Cover and cook for 10 minutes
14
Serve immediately