Old-fashioned comfort food, its springy, chewy consistency soaks up gravy and pan juices. You may find them pre-made online, or in a box on the market shelf, but the truly devoted will make their own.
Makes 15 - 20 dumplings
- 6 T. butter, divided
- 1 c. dry white bread crumbs
- 2 slices fresh white bread, cut into 1/2 inch squares
- 1/2 c. all-purpose flour
- 1/2 c. regular farina, not quick-cooking
- 3 tsp. salt
- 1/8 tsp. ground nutmeg, freshly grated if possible
- 1/8 tsp. ground white pepper
- 3 1/2 c. cold, riced potatoes, about 4-5 medium potatoes (Russets, or other baking potatoes)
- 2 eggs, lightly beaten
Brown bread crumbs in 4 tablespoons butter. Remove from pan, add the other 2 tablespoons butter and brown the bread cubes. Drain both on paper towels.
Place the riced potatoes in a large bowl. In a small bowl, mix the flour, farina, 1 1/2 teaspoon salt, nutmeg and pepper. Add the mix in three or more portions to the potatoes, beating after each addition. Add eggs and mix well. If mixture is too thin to hold together in a ball, add flour a little at a time to mixture.
Bring 4 quarts of water and remaining salt to a boil in a 6-8 quart pot.
Lightly flour your hands and shape each dumpling into a 2 inch ball. Press a hole into the center of the ball, place 2-3 croutons into it and reform the ball around the croutons.
Drop all of the dumplings into the boiling water and stir gently, so they don’t stick to each other. Reduce heat and simmer for 12-15 minutes, or until dumplings rise to the surface. Cook for 1 additional minute. Remove with a slotted spoon and place on a preheated platter. Sprinkle with toasted bread crumbs and serve immediately.
