© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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1 cup cold mashed potatoes
½ cup all-purpose flour
salt and pepper, to taste
In a bowl, mix all the ingredients; until it forms a stiff dough. Roll out dough on a floured board. (as thick or as thin as you like) Cut into about 2 inch squares. They're that simple.
To cook these dumplings you have a couple of choices.
By following the recipe and a few clever twists in ingredients or cooking method, you can create different dishes. Such as, if you add nutmeg to the recipe. Then place potato mixture in a pastry bag and pipe rosettes onto a cookie sheet. Bake at 350°F for ten minutes or until golden brown, you have made Dussetes. Or if you roll dough into balls (any size you like) and fry or deep fry them until golden, you now have Dolphenois.
I will sometimes add herbs to these dumplings depending on what I am cooking. Such as: If I'm making chicken soup I'll add some sage before I stir it to form the dough. rosemary, if I'm making a lamb stew. Oregano, if I'm planning to cover them with an Italian tomato sauce. And of course, parsley goes with everything... You get my drift. Just think about how you will be serving these and whatever herb will enhance the flavor of your dish. These will become a favorite...