Comfort Food: Nanaw Gilbert’s Potato Dumplings

 

From the kitchen of Janet Cuddigan

No matter where you go in the world from Asia to Europe; from the Mideast to South America, you’ll find dumplings served at family meals, but I think these are the best dumplings you’ll ever eat.

Give them a try.

Nanaw Gilbert’s Potato Dumplings

1 large egg
1 teaspoon salt
3/4 cup flour
1 1/2 cups potatoes, peeled, boiled and riced

Beat egg and salt. Add riced potatoes and flour. Mix with a fork. 

Shape dough in balls about the size of a golf ball. Work in more flour if the dough is too sticky. 

Boil in salted water for 10-15 minutes.

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