Herb Potato Dumplings with Buttered Crust Recipe
This is quite an excellent recipe. Mashed potatoes mixed with savory herbs and a little flour, boiled and then tossed in a bowl with bread crumbs and melted butter. Nothing can get better than this. Very unique herbs like rosemary, thyme and parsley are added to the mixture. You must give this recipe a try. These dumplings can be a perfect side dish for grilled steak and green salad.
Ingredients
- 2 or 3 large russet potatoes
- 2 large beaten eggs
- 1 -1½ cup all-purpose flour (110 g- 275 g)
- ½ cup Romano cheese (50 g)
- ¼ cup fresh herbs (mixture of rosemary, thyme and parsley)
- 2 scallions, chopped fine white and green parts
- 1 teaspoon salt (5 g)
- ½ teaspoon ground black pepper (2.5 g)
- 5 tablespoons butter (75 g)
- 5 tablespoons Italian dry breadcrumbs (75 g)
Instructions
- In a deep saucepan, cook potatoes until tender.
- Drain in a strainer to remove excess water and peel.
- Transfer into a large mixing bowl and thoroughly mash the potatoes with a fork.
- In that bowl, stir in eggs, flour, cheese, salt, pepper, scallions and herbs, and then mix well.
- Dust your hands with flour to handle the dough to avoid sticking. Form the dough into golf ball-sized dumplings.
- Transfer dumplings on a cookie sheet, cover with saran wrap or plastic wrap and place in refrigerator for an hour to firm up.
- In a large pot of water or large sauce pan, allow water to boil, and then drop potato dumplings into the boiling water. Avoid overcrowding, so drop 3-4 dumplings at a time.
- Reduce the heat to medium boil and allow 5-10 minutes for the dumplings to be cooked. Repeat this procedure with the remaining dumplings.
- Using the same pot, pour out the water. Melt the butter into the pot, add the bread crumbs and cook until browned.
- Transfer buttered breadcrumbs into a plate and dip each dumpling into the bread crumbs to coat.
- Serve and enjoy!
