Directions: What kind of potatoes to use?
The brown skin Russet are the best to use. a medium brown Russet has
roughly 70 grams of starch while the Red Skin potato has about 50 - 55 grams.
So definitely for these dumplings use the brown Russet.
Shredding the Potatoes
The potatoes should be shredded very fine. When I first made these I only had a coarse shredder
so I put them in a food processor to make them fine enough. You could also chop them with a knife.
Peel the potatoes and keep them in water with some acid solution like vinegar, lemon juice or anti-oxident until you are ready to shred. |
The first time I made these I only had a coarse shredder. so I used that. Keep them in the water with the acid |
It is important however to have the shreds smaller. So I used a food processor to grind them smaller.
You could also just use a knfie. |
Here is what size the shreds should look like.
|
Now you need to sqeeze the water out of the potatoes. This is very important. . A potato ricer squeezes out the water well without too much effort. |
Then take the shreds and put them in a towel. |
Another way to get the water out the water is to squeeze it through a towel. |
Roll it up in a ball and squeeze out the water. |
The potato is dry and holds in a ball. |
Making the Croutons
The croutons are too stuff in the center of the dumplings, otherwise it would never cook properly
in the center. The dumpling would likely end up dissolving on the outside.
Here is a dumpling I should have put more croutons in. It didn't get done all the way through.
Dry rolls are perfect for this. |
Cut off the crust and cut the rolls into 1/2 inch croutons |
Brown them in a sklllet on medium heat with the oil and butter. Watch out they burn. So stir them often while you are building your dough. |
Her is the starch left in the bowl. Sometimes you get a little and sometimes a lot depending on the potatoes. |
I used a juicer for a few of the potatoes as Gert suggested and that really gave me some Starch!!!! |
So I added some starch in the middle of the potato shreds and blended it. At this point add 1 teaspoon salt |
here is what my dough looks like. I added about 1/2 cup of potato flakes also. I kept adding till the dough felt firm almost like a loose bread dough. |
I made these croutons pretty small so I put a few in there for this good size dumpling the size of a tennis ball. |
This is ready for a test. |
I lowered it into a slow simmering water to test it. Don't boil the water that will break it apart. |
I found that the dumpling needed a bit more potato flakes to hold together. |
The next dumpling held together nicely. |
Make the rest of the dumplings now and |
When the dumplings float they are getting close. For the tennis ball size dumplings let them cook for about 20 minutes. |
My grandmother use to brown her dumplings in butter before serving. |
An alternative style that I see most folks do is to boil approximately 1/3 of the potatoes till soft. |
Drain the potatoes well and put them through the potato ricer or mash them and add to the raw squeezed dry potato shreds. |
Add 1 - 1 1/ 2 cups potato flakes to make a nice firm dough that holds together. |
Make a potato dumpling with a few croutons and test.
You can serve 1 big dumpling or several small ones.
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