Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS
and CaSSeroleS
43
POTATO DUMPLINGS
INGREDIENTS
5 medium potatoes
¾ cup our
2 small eggs
Salt
Nutmeg
1 tsp. oil
In Addition
3 tbsp. butter
3 – 4 stalks of at-leaf parsley
SETTINGS
Potatoes
STEAM, 210°– 212ºF
30 – 40 minutes
Perforated + Baking Pan
Dumplings
STEAM, 210°– 212ºF
20 - 25 minutes
11
33
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 our, eggs, salt, and some freshly grated nutmeg to
the potatoes. Work the mixture into a smooth dough, rst 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