Ingredients Jump to Instructions ↓

  1. 6 medium (2 pounds) potatoes pared

  2. 2 eggs slightly beaten

  3. 3/4 C flour

  4. 1/2 C farina (Cream of Wheat)

  5. 1/8 tsp nutmeg

  6. 1/8 tsp cinnamon

  7. 1/2 tsp sugar

  8. 1 tsp salt

Instructions Jump to Ingredients ↑

  1. Boil potatoes. Press through ricer or mash coarsely with potato masher. Let cool. Begin bringing salted water to a boil (app.

  2. tsp salt/quart of water). Add remaining ingredients. Mix together to a soft dough. Rolls bits of dough into soft balls about the size of golf balls. Drop carefully into boiling water*. Allow to simmer for 20 minutes. Lift out with slotted spoon. Can sprinkle with prasley, if desired. Store in covered dish to keep warm. Yield: serves 6 Notes: *It's a good idea to cook a "test dumpling" first. If it falls apart during cooking, add a little more flour to the remaining dough.

  3. Often potato dumplings are made with a couple croutons pressed into the center of the dough before cooking.


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