Herbed Potato Dumplings
These delightful dumplings full of potato flavor can be shaped and then frozen on a floured sheet pan in a single layer. Gather the frozen dumplings and place them immediately in a zip lock bag for storage. Keep frozen until ready to use. Do not defrost the dumplings before sautéing. Use them directly from the freezer. They will need more oven time to cook the dumplings through and through. The dumplings are delicious slathered in melted butter or as a side for soups and stews. Serves 4 to 6
Ingredients
- 1½ pounds russet potatoes
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- Salt
- Freshly ground black pepper
- 1 large egg, lightly beaten
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 4 tablespoons unsalted butter
Directions
1. Preheat the oven to 350 degrees F.
2. Wash the potatoes, prick them with a fork, and place them on a sheet pan. Bake them in the preheated oven for 1½ hours until they are very soft. Do not turn off the oven. Cool them slightly and scoop out the insides. Rice the scooped-out potato with a ricer or mash them with a fork. Place them in a bowl with a damp cloth to retain their heat. The potatoes must be used while they are still warm.
3. Mix together the flour, baking powder, and 2 teaspoons of salt and add to the potatoes. Grind some pepper over and taste the potatoes to ensure enough seasoning.
4. Add the egg and chopped herbs to the potato mixture. The dough should be slightly sticky if it is too sticky, add a little more flour.
5. Place the dough in a bowl and cover with plastic wrap. Let dough rest for about 10 minutes.
6. Turn the dough out onto a lightly floured surface. Knead lightly and add a little more flour if the dough is overly sticky. Roll the dough into thin ½-inch logs and cut into 1-inch pieces. Place the pieces on a lightly floured sheet pan.
7. Heat a medium-sized sauté pan over medium-high heat. Add 2 tablespoons of butter. Add enough dumplings to cover the pan in one layer. Cook them until they are golden on one side. Use a spatula to flip the dumplings over. Cook until the other side is lightly golden and finish in the oven for 5 minutes to finish cooking. Repeat with the remaining dumplings. Serve immediately.
Maria likes to add these Herbed Potato Dumplings to her Scarlet Runner Bean Stew