Potato Dumplings

Nothing screams home cooking like dumplings. Cook up some to go with your next stew. Call them gnocchi or kartoffel if you have to foodie it up, it still will be vintage home-cooking!

Potato Dumplings

2 cups riced boiled potatoes, 3 medium size
2 eggs, beaten
1 teaspoon salt
1 teaspoon salt
1 teaspoon grated onion
1 tablespoon chopped parsley
½ cup toasted ¼-inch bread cubes
½ cup all-purpose flour, sifted with teaspoon baking powder

Combine ingredients in order given, mixing thoroughly. Drop by tablespoonfuls on top of boiling beef stew, sauerbraten or sauerkraut about half an hour before serving; cover tightly and allow to steam 25 minutes. Serve dumplings in or around the stew. 5 servings. The Modern Family Cookbook

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