Herb Potato Dumplings with Buttered Crust Recipe
- 2 or 3 large russet potatoes
- 2 large beaten eggs
- 1 -1½ cup all-purpose flour (110 g- 275 g)
- ½ cup Romano cheese (50 g)
- ¼ cup fresh herbs (mixture of rosemary, thyme and parsley)
- 2 scallions, chopped fine white and green parts
- 1 teaspoon salt (5 g)
- ½ teaspoon ground black pepper (2.5 g)
- 5 tablespoons butter (75 g)
- 5 tablespoons Italian dry breadcrumbs (75 g)
- In a deep saucepan, cook potatoes until tender.
- Drain in a strainer to remove excess water and peel.
- Transfer into a large mixing bowl and thoroughly mash the potatoes with a fork.
- In that bowl, stir in eggs, flour, cheese, salt, pepper, scallions and herbs, and then mix well.
- Dust your hands with flour to handle the dough to avoid sticking. Form the dough into golf ball-sized dumplings.
- Transfer dumplings on a cookie sheet, cover with saran wrap or plastic wrap and place in refrigerator for an hour to firm up.
- In a large pot of water or large sauce pan, allow water to boil, and then drop potato dumplings into the boiling water. Avoid overcrowding, so drop 3-4 dumplings at a time.
- Reduce the heat to medium boil and allow 5-10 minutes for the dumplings to be cooked. Repeat this procedure with the remaining dumplings.
- Using the same pot, pour out the water. Melt the butter into the pot, add the bread crumbs and cook until browned.
- Transfer buttered breadcrumbs into a plate and dip each dumpling into the bread crumbs to coat.
- Serve and enjoy!
Recipe by Mashed Potatoes Recipe at http://www.mashed-potatoes-recipe.com/herb-potato-dumplings-with-buttered-crust-recipe/
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