Potato Dumplings Recipe

How to make it

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• Cook the potatoes in their skins in boiling salted water to cover just until tender, about 40 minutes. Drain and let cool for a short while.
• Slip skins off and put through ricer or food mill. (I used my stand mixer for this step. An electric hand mixer will work, but do not use a food processor...the potatoes will turn to glue and ruin the dish.)
• In a medium bowl, combine flour, salt, parsley, garlic powder and black pepper.
• When potatoes are cool enough to handle, add the egg and the flour mixture alternately to the potatoes just until it forms a soft dough. Do not overmix or the dough will be tough.
• Cut the dough into 8 pieces.
• One portion at a time, roll into a rope on lightly floured board until the piece is about a foot long.
• Cut into pieces about 1/2-inch long.
• Place pieces on flat surface such as a cookie sheet and sprinkle with flour. Repeat with remaining dough.
• Cover pieces with a towel and let rest 1/2 hour.
• Bring a large pot of salted water (about a gallon) to boil.
• Working in batches, transfer the dough to a sieve and shake lightly to remove excess flour.
• Gently drop pieces into boiling water. They will drop to the bottom and a few seconds later will rise to the surface.
• Cook until tender but firm to the touch, 4 to 5 minutes.
• Remove with slotted spoon and transfer to ovenproof platter and keep warm in oven at low temperature. Repeat with remaining pieces.
• substitute tarragon, basil, cumin, marjoram or any herb that complements your meal