Potato Dumplings
Tender, pillowy potato dumplings that bridge the gap between savory side dishes and comforting desserts. Made from a simple dough of mashed potatoes, eggs, and wheat flour, these dumplings are boiled until light and fluffy. They are traditionally versatile, served either alongside a rich meat gravy or enjoyed sweet with fruit jam.
Ingredients
- 1 pound Potatoes (Originally '1 seer'. Use starchy potatoes like Russets.)
- 3 whole Eggs (Fresh, beaten.)
- 1 teaspoon Salt (Plus more for boiling water.)
- 2 cups All-purpose flour (Originally 'No. 1 wheat flour'. Quantity estimated; add gradually until dough is firm.)
- 3 quarts Water (For boiling.)
Instructions
- 1Boil the potatoes until tender. Peel and mash them thoroughly until they reach a soft, pulp-like consistency (similar to mava). Cover the mashed potatoes and let them rest for 6 hours.
- 2Beat the three eggs thoroughly with a fork. Mix the beaten eggs into the rested potatoes. Add the salt. Gradually mix in the flour, adding just enough to form a firm dough that can hold its shape.
- 3Take portions of the dough and shape them into round balls approximately the size of a lime.
- 4Fill a large pot halfway with water, add salt, cover, and bring to a vigorous boil. Once boiling, remove the lid. To prevent sticking, dip a spoon into the hot water to heat it before using it to gently lower the dumplings into the pot. Boil for about 5 minutes. The dumplings are done when they float to the surface.
- 5Remove the dumplings with a slotted spoon. Serve hot with fruit jam for a sweet dish, or with a savory meat gravy/stew.