And the only way into heaven will be to proffer some of these divine dumplings to the gatekeeper. It took me several ill fated attempts at this recipe before I could say I got right. Whatever you do, don’t remind me of the potato famine, because I wasted a ton of them to make a half decent dumpling. But, I finally got this basic recipe down pat. So now it’s over to you to make it your own. Double the recipe and freeze a batch for future dumpling cravings.
I should mention that you will need a ricer or food mill for this recipe. If you don't own one, perhaps you could borrow one from your affluent friends or neighbors. If you can't get your hands on either piece of equipment, I don't know what to tell you. Perhaps, this recipe wasn't meant for you. It's a recipe thing. It's you, not me.
- 3 lbs russet potatoes
- 1 1/4 cups flour (more if needed)
- 2 eggs, beaten
- ½ cup Parmesan cheese
- 1 teaspoon of baking powder
- 1 1/2 tablespoons salt
- Prick all of the potatoes (and not just your favorites) with a fork and roast in a 400° F oven for 45 minutes to an hour. Let them cool enough to handle.
- Peel the potatoes and cut them into small pieces, small enough to fit into a ricer.
- Rice the potatoes onto a baking sheet in a thin layer, allowing the steam to escape so they're not moist. Let them cool completely.
- Create riced potato crater and add the remaining ingredients including the eggs. Mix well with your hands.
- Break off a fist-sized piece and roll into a log, about 1" in diameter, starting at the center moving outward. Continue forming similar if not exact size logs with the remaining dough. Using a dough cutter or knife, slice the logs into small nuggets, about 3/4" long.
- You can keep the dumplings as is, or you can make them pretty by rolling each across the back of a fork to make slight impressions on one side. This helps the sauce adhere, but it's quite time consuming and I’ve never had a problem with sauce adhesion. Who has sauce adhesion issues anyway?
- Flour a baking sheet and set them there, covering with a clean kitchen towel until you are ready for boiling.
- Bring a large pot of salted water to a rolling simmer. You do not want a violent boil. Instead, you should cook these little guys gently. Think of it as a thermal spring for your dumplings. When they rise to the top, they should be done. Drop them straight into your sauce (preferably a creamy tomato sauce like this one, pictured below). If you are making these for a dinner party, I would use an ice bath to shock the buggers. This way they won't get soft and mushy (like me at dinner parties after a few glasses of wine.)
Suggested pairing: Dine with someone familiar with the Heimlich maneuver, as you might lodge one of these potato nuggets in your throat from inhaling them too fast.