Potato Dumplings

 

Potato Dumplings

 

As  a rather poor and vegetarian student there were times when Potato Dumplings provided me with a warmth and comfort that is difficult to put into words.  Needless-to-say I love them and can think of nothing better than a simple soup with lovely dumplings lolling about in it.

 

6-8 potatoes (King Edwards are the business here, or Nadines)

2 eggs

 

½ cup parmesan cheese

4 tablespoons flour

1 tablespoon of butter

½ teaspoon pepper

¼ teaspoon salt

2 tablespoons dried oregano, parsley, thyme or marjoram

3 tablespoons of fresh breadcrumbs

Steam the potatoes in their skins until soft, leave to cool, then peel away the skins.  Pass the potatoes through a sieve, mouille or mash them very very well.

Beat the eggs with the flour, cheese, salt and pepper, then combine with the warm potatoes.

The mix should be good and stiff, if a little wet add additional flour.  Shape into balls (about the size of an egg).

In a large saucepan, fill with water and bring to a gentle simmer.  Add the dumpling balls and poach for 10 minutes.  While they are poaching, in a separate frying pan heat the butter  and cook the fresh breadcrumbs until they are very golden brown.

As the dumplings come out the of poaching water, roll them immediately in the butter-breadcrumb mix.

Serve in soup, with cheese or with hearty stews and casseroles.