03-17-2005, 05:28 AM
4 to 5 Idaho potatoes, washed (unpeeled)
1 to 1 1/2 cups flour, divided
2 eggs
1 teaspoon salt
White pepper to taste
1 tablespoon finely diced onion
2 teaspoons dried marjoram
2 teaspoons chopped chives
Cook potatoes in boiling water until tender to fork tines, then drain and cool. Refrigerate overnight. Next day, peel and grate potatoes. Add1 cup of flour, eggs, salt, pepper, onion, marjoram and chives. Blend with wooden spoon.
Add enough of remaining half-cup flour to form dumpling mixture that will hold together, making balls about size of an egg.
Place dumplings in boiling water to cover. Return water to full boil, then reduce heat to simmer. Cook 25 minutes or until dumplings are cooked through and float to top of pot.
Makes about 8 servings.
1 to 1 1/2 cups flour, divided
2 eggs
1 teaspoon salt
White pepper to taste
1 tablespoon finely diced onion
2 teaspoons dried marjoram
2 teaspoons chopped chives
Cook potatoes in boiling water until tender to fork tines, then drain and cool. Refrigerate overnight. Next day, peel and grate potatoes. Add1 cup of flour, eggs, salt, pepper, onion, marjoram and chives. Blend with wooden spoon.
Add enough of remaining half-cup flour to form dumpling mixture that will hold together, making balls about size of an egg.
Place dumplings in boiling water to cover. Return water to full boil, then reduce heat to simmer. Cook 25 minutes or until dumplings are cooked through and float to top of pot.
Makes about 8 servings.