Raw-Potato Dumplings
- 5 pounds white potatoes
- 3 cups milk
- 1/2 cup fine groats
- 3 eggs, separated
- 1 tablespoon salt
- 1 roll, cubed
- Salt water for boiling
Peel, grate then press potatoes through a cloth until they are very dry. Scald milk, slowly add groats, stirring constantly; boil 2 to 3 minutes (be patient, you rascal). Combine grated potatoes with groats, egg yolks, and salt; fold in beaten egg whites. Fry the roll, which has been cut in very small cubes; in butter, until golden and crisp. Shape dough into medium-sized dumplings with some of the crisp fried roll in the center of each. With floured hands, make the dumplings round and firm, roll them in flour and boil in an open kettle 15-20 minutes (be patient, you rascal). The water should be boiling hard before dumplings are added. Raw-potato dumplings must be prepared rapidly, otherwise the mixture turns black. Serve with almost any kinds of meat. Serves 6.
Serves 6 People
Serves 6 People
Submitted by Jun 4, 2009
15 min
30 min
45 min