Post by peterd on Aug 15, 2011 9:05:31 GMT -8
4 cups boiled, riced potatoes
1/2 cup of flour
1/2tsp salt
1/4 tsp pepper
4 slices white bread, cubed
1 large onion freshly chopped
3 Tbsp butter
2 eggs
1/3 cup minced parsley
2 Tbsp butter
3/4 cup dry white brea crumbs
Combine riced potatoes, flour, salt and pepper. Brown cubed bread and onionin butter until onions are transparent. Add to potato mixture along with eggs and parsley. Mix and shape into golf-sized dumplings. Place in pot of hot boiling water or stock. Do not crowd. Cook 5-7 minutes until dumplings float to tp. Drain and keep warm. Fry bread crumbs in butter until crisp. Spoon over dumplings before serving.
1/2 cup of flour
1/2tsp salt
1/4 tsp pepper
4 slices white bread, cubed
1 large onion freshly chopped
3 Tbsp butter
2 eggs
1/3 cup minced parsley
2 Tbsp butter
3/4 cup dry white brea crumbs
Combine riced potatoes, flour, salt and pepper. Brown cubed bread and onionin butter until onions are transparent. Add to potato mixture along with eggs and parsley. Mix and shape into golf-sized dumplings. Place in pot of hot boiling water or stock. Do not crowd. Cook 5-7 minutes until dumplings float to tp. Drain and keep warm. Fry bread crumbs in butter until crisp. Spoon over dumplings before serving.