Recipes & Nutrition Bits

makes 12 dumplings
Credit: the inlingua world of food

+ 2 lbs firm potatoes
+ 2 eggs
+ 1 tsp salt
+ pinch of freshly ground nutmeg
+ 3 1/2 oz - 6 oz flour
+ 1 3/4 oz cornstarch
+ a little flour for dusting

1. Cook the unpeeled potatoes for 20 minutes. Remove the skins and leave them overnight to cool.
2. Put the potatoes through a sieve and add the eggs, salt, ground nutmeg, flour and cornstarch. First mix with a wooden spoon and then draw together with your hands. Divide the mixture into 12 portions.
3. Shape ther portions into dumplings using lightly floured hands.
4. Put approximately 3 liters of water with 2 tbsp of salt into a saucepan and bring to the boil. Lower the dumplings into the boiling water and reduce the heat. Leave to cook for approximately 10 minutes. Take care that the water does not boil. (If the water is either too hot or not hot enough, the dumplings will fall apart).
5. The dumplings are cooked when they rise. Remove from the water and leave to drain.
6. Place the dumplings in a bowl which has a saucer placed upside down in it -- this allows any excess water to drain away under the saucer.

Please email me if you have any questions.

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