Ingredients Jump to Instructions ↓

  1. 2 large baking potatoes (about 1 3/4 pounds)

  2. 2 teaspoons salt

  3. 2 to 3 ounces diced ham, ground in a food processor to equal

  4. 1/3 cup

  5. 1/2 cup grated Parmesan

  6. 2 large eggs, lightly beaten

  7. 2 tablespoons unsalted butter

  8. 1/4 teaspoon freshly grated nutmeg

  9. 1 cup all-purpose flour

  10. 2 1/2 cups reduced-sodium beef broth

  11. 2 cups reduced-sodium chicken broth

  12. 1 1/2 cups water

  13. 1 cup diced yellow onion

  14. 1 cup peeled, sliced carrots

  15. 1 tablespoon chopped fresh parsley leaves

  16. 6 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Wash the potatoes and place in a small saucepan . Cover with cold water and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 to 35 minutes until the potatoes are tender. Drain .

  2. Peel potatoes while they are still warm. (Not too hot, or you might burn your hands.) Place the peeled potatoes in a ricer over a small bowl and push through. Alternatively, using the back of a spoon or a rubber spatula , mash the potatoes through the holes in a colander into a bowl set below it. You can mash the potatoes by hand, but the dumplings won't be as fluffy.

  3. Add the ham, Parmesan, beaten eggs, butter, nutmeg , and the remaining 1 teaspoon of salt to the mashed potatoes. Mix well to combine.

  4. Line a small baking sheet with paper towels, and place the flour in a small mixing bowl.

  5. Roll the potato mixture into little balls, about 2 rounded teaspoonfuls each. Toss each dumpling in the flour, shake off the excess flour and place on the prepared baking sheet. Set aside.

  6. In a 6-quart soup pot or stockpot, combine the beef broth, chicken broth, water, onion, carrots and parsley. Bring to a boil and boil for 10 minutes. Turn off the heat and cover to keep warm.

  7. Heat 2 tablespoons of the oil in a large nonstick skillet over medium to medium-high heat. Add 1/3 of the potato dumplings to the skillet, leaving enough room to turn them. Brown the dumplings on all sides, 6 to 8 minutes, until golden, and transfer to a paper towel-lined plate or baking sheet. Continue to brown the remaining dumplings, using 2 tablespoons of the oil for each batch.

  8. Heat the beef-chicken stock over medium-high until simmering, over medium-high heat. Using a ladle, carefully place the dumplings into the simmering stock. Simmer dumplings for 3 to 5 minutes. Serve immediately since the dumplings are fragile.


Send feedback