Post by feather on Jan 7, 2018 19:00:01 GMT
Potato dumplings are the best cold day comfort food. You can use this recipe to make gnocchi, a noodle/dumpling cooked in broth or salt water, as a side or with a main dish with sauce. I made the potato dough twice this past week to make meat stuffed, gravy covered, potato dumplings. They were a huge hit. Nothing says love like potato dumplings.
Recipe Potato Dumpling Dough
Boil 12 medium potatoes (I used the kennebecs from the garden) until cooked. Then put them in the sink and cover with cold water. After they are cool enough to handle, peel them, the peel comes right off. Don't refrigerate them with the peels dry, they will be harder to peel if you do.
Put them in a food processor and process them until they are almost smooth.
Add 3 eggs, 1 cup of all purpose flour, salt and white pepper to taste.
Process. If it seems dry, mine did, add 1/2 cup of water.
So: 12 medium potatoes
1 cup flour
3 eggs
S&P
I have tried to make this by hand, with a potato masher and it didn't get smooth enough, they were edible just not as nice. The processor really makes a difference.
Meat filling: I made one with venison (canned), tomato, carrot, peppers, onions, herbs, garlic, cooking it down so it is dry. When you stir it in the saucepan, and sweep the bottom, there is no liquid left or pooling. Let it cool.
Gravy: Use whatever you have, leftover beef roast drippings, turkey drippings with fond, or onions/mushrooms, flour, butter, and broth, any kind. Use a packaged gravy if you like.
Boil a big pot of salt water or broth, do the assembly in two batches.
Handling the potato 'dough', rinse your hands under cold water, don't dry them. The dough will not stick to your hands. Make a golf ball sized ball of dough, flatten it against your palm, put a heaping teaspoon of meat filling on it, press it into the middle. Fold the sides top and bottom of the dough to cover and seal in the meat filling. Drop it into boiling salt water or broth. Rinse off your hands again, and make the next one. 1/2 batch is 12 dumplings, there is enough dough for two batches.
How long to simmer the meat stuffed potato dumplings? 16 minutes, they fall apart. (don't do that) 5 minutes they start to float. 7-10 minutes they float and are done. Take them out with a slotted spoon and put onto a plate or in a bowl. Cover with gravy and serve. Or in my case, put into freeze-able microwavable glad-wear to freeze or refrigerate for the guys to take in their lunches/dinners at work.
I've tried to use different recipes but this one works best. I tried to let the potato dumpling rest before putting it in the water, they stuck to the parchment paper terrible. I tried using flour on the parchment to let the dumpling rest, lots of trouble there too because they kept absorbing flour. It just worked best to make them and drop them directly in the boiling salt water or broth.
Now that I've taken the time to make these 'pillows of love', and it does take a bit of time, they want them more often. OUCH!
Recipe Potato Dumpling Dough
Boil 12 medium potatoes (I used the kennebecs from the garden) until cooked. Then put them in the sink and cover with cold water. After they are cool enough to handle, peel them, the peel comes right off. Don't refrigerate them with the peels dry, they will be harder to peel if you do.
Put them in a food processor and process them until they are almost smooth.
Add 3 eggs, 1 cup of all purpose flour, salt and white pepper to taste.
Process. If it seems dry, mine did, add 1/2 cup of water.
So: 12 medium potatoes
1 cup flour
3 eggs
S&P
I have tried to make this by hand, with a potato masher and it didn't get smooth enough, they were edible just not as nice. The processor really makes a difference.
Meat filling: I made one with venison (canned), tomato, carrot, peppers, onions, herbs, garlic, cooking it down so it is dry. When you stir it in the saucepan, and sweep the bottom, there is no liquid left or pooling. Let it cool.
Gravy: Use whatever you have, leftover beef roast drippings, turkey drippings with fond, or onions/mushrooms, flour, butter, and broth, any kind. Use a packaged gravy if you like.
Boil a big pot of salt water or broth, do the assembly in two batches.
Handling the potato 'dough', rinse your hands under cold water, don't dry them. The dough will not stick to your hands. Make a golf ball sized ball of dough, flatten it against your palm, put a heaping teaspoon of meat filling on it, press it into the middle. Fold the sides top and bottom of the dough to cover and seal in the meat filling. Drop it into boiling salt water or broth. Rinse off your hands again, and make the next one. 1/2 batch is 12 dumplings, there is enough dough for two batches.
How long to simmer the meat stuffed potato dumplings? 16 minutes, they fall apart. (don't do that) 5 minutes they start to float. 7-10 minutes they float and are done. Take them out with a slotted spoon and put onto a plate or in a bowl. Cover with gravy and serve. Or in my case, put into freeze-able microwavable glad-wear to freeze or refrigerate for the guys to take in their lunches/dinners at work.
I've tried to use different recipes but this one works best. I tried to let the potato dumpling rest before putting it in the water, they stuck to the parchment paper terrible. I tried using flour on the parchment to let the dumpling rest, lots of trouble there too because they kept absorbing flour. It just worked best to make them and drop them directly in the boiling salt water or broth.
Now that I've taken the time to make these 'pillows of love', and it does take a bit of time, they want them more often. OUCH!