Potato Dumplings - Thermador PROFESSIONAL Series Recipes

POTATO DUMPLINGS

INGREDIENTS
5 medium potatoes
¾
cup flour
2 small eggs
Salt
Nutmeg
1 tsp. oil
In Addition
3 tbsp. butter
3 – 4 stalks of flat-leaf parsley
Wash the potatoes and steam as indicated without peeling. When fork tender, peel
the potatoes while still hot.
Push the potatoes through a ricer. Add flour, eggs, salt, and some freshly grated
nutmeg to the potatoes. Work the mixture into a smooth dough, first with a wooden
spoon, then with your hands. With moist hands, shape the mixture into 12 balls.
Grease the perforated baking pan. Carefully place the dumplings in the pan and
cook as indicated until done.
Melt the butter. Rinse the parsley, shake dry and chop coarsely. Place the dumplings
in a warmed dish. Pour over the butter and sprinkle over the chopped parsley.
Serves 12
SIDE DISHES, VEGETARIAN DISHES
SETTINGS
Potatoes
STEAM, 210°– 212ºF
30 – 40 minutes
Perforated + Baking Pan
Dumplings
STEAM, 210°– 212ºF
20 - 25 minutes
3 3
1 1
AND CASSEROLES
43