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Potato Dumplings

One day I asked my Polish grandmother the secret to her homemade potato dumplings and I sat in anticipation for a great family anecdote about these being passed down through generations. She flatly replied that the recipe was from some McCormick spice jar she came across and has been making them ever since.

A potato ricer is essential here. This gadget is pretty inexpensive and will help you make a lifetime of great mashed potatoes and gnocchi as well. Just click on the cooking.com link to find one and have it sent right to your home.

3 medium-size potatoes, peeled and quartered
1 egg, beaten
1/2 cup dry bread crumbs
2 teaspoons salt, divided
1/4 teaspoon white pepper
1/4 teaspoon onion salt
3 to 4 tablespoons flour
6 cups water

Boil potatoes in 2-quart saucepan in lightly salted water until tender. Drain well and set aside to cool slightly. Process through ricer or coarse sieve into medium-size bowl.

Add egg, bread crumbs, 1 teaspoon salt, white pepper, and onion salt. Mix well.

Stir in 3 tablespoons flour. Add up to 1 tablespoon additional flour, if needed, to make dough that is soft but not too sticky. Lightly flour hands and form mixture into 1 1/2-inch balls.

Heat water and remaining 1 teaspoon salt to rapid boil in large saucepan. Add potato balls gently and cook 8 minutes or until dumplings change in appearance and begin to look fluffy. Remove with slotted spoon and serve hot.
Makes 16 to 18 dumplings


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