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Guten Appetit


Dumplings from cooked Potatoes


Ingredients:


8 lbs

Cooked and peeled Potatoes



Dice bread into small cubes and brown in butter, then set aside.

Press cooked potatoes through a potato press into a large bowl (easier if they are still warm). Add salt and starch and mix together. Mix in 3 cups of water to start with and gradually add more water as needed. The consistency should be somewhat like Play Doh.  

Scoop out a portion to make one dumpling. Insert a few of the browned bread cubes in the center and tightly squeeze into a ball and roll, so that it is smooth and without seams, about 2½ inches in diameter.  

Roll ball in some potato starch.

Repeat with rest of dough.

Individually freeze the dumplings until you are ready to cook them.  

To cook:  Bring a pot of salted water to boil (pot should be large enough so that the dumplings can float freely). Place frozen dumplings into the water and then return to boil. Turn down to a low boil and cook for about 20 minutes. Stir occasionally from the time you place the dumplings into the pot.



4 tsp

Salt



2¼ lbs

Potato Starch




Water



4 slices

French Bread



4 tbs

Butter




Extra Potato Starch for rolling











Tip for freezing: Lay dumplings out on cookie sheet and place in freezer. When hardened wrap airtight and keep frozen till you use them.