2 pounds potatoes, peeled and cut into 3/4-inch cubes
Two 1-inch-thick slices white bread, crusts trimmed and bread cut into 1-inch cubes (use good hearty white bread)
1 tablespoon butter, melted
Salt
2 large eggs
1 to 1 1/2 cups flour
1 teaspoon pepper
1/8 teaspoon nutmeg
1. Preheat the oven to 400°. Place the potatoes in a large saucepan with enough salted cold water to cover by 1 inch. Bring to a boil, then simmer until the potatoes are tender, 12 to 15 minutes. Drain in a colander, then transfer to a bowl and mash thoroughly. Spread the mashed potatoes on a plate and set aside to cool.
2. Meanwhile, on a rimmed baking sheet, toss the bread cubes with the melted butter and salt to taste. Bake until the croutons are crisp and slightly browned, about 10 minutes.
3. In a large bowl, lightly beat the eggs. Add the cooled mashed potatoes, 1 cup flour, 1 1/2 teaspoons salt, the pepper and nutmeg; stir with a large wooden spoon until a heavy dough forms. If the dough is too wet to form into dumplings, add more flour, about 1/4 cup at a time; the dough should be slightly sticky.
4. On a work surface, cut the dumpling dough into 12 equal pieces. Press a crouton into a piece of dough and shape the dough into a ball around the crouton (wet your hands to prevent the dough from sticking). Repeat with the remaining dough and croutons.
5. Bring a large pot of salted water to a boil. Carefully drop the dumplings into the water and cook until they float to the surface, about 10 minutes. Remove and serve.
**
Because I tend to cook by feel and a touch of this n that, I found this on http://www.rachaelraymag.com/ and its pretty darn close to how I'd make them. I like these sliced and served with Norwegian meatballs and gravy.
...or a hearty stewed beef, Elk or ever Venison in a nice rich gravy with carrots and onions, almost like a stew base with no potatoes, a good dish to make from leftover pot roast. Yummm.
You can even slice and fry leftover dumplings with a few walla walla sweet onions and serve with eggs and a sliced and pan seared, smoked kielbasa sausage for breakfast the next day.
I've even refridgerated them overnight after they were boiled and froze them on a cookie sheet and then put them in freezer bags for future use. I would use them within a short period of time say a month or two. Let thaw in refrigerator overnight if possible.
Norwegian meatballs and gravy
3 pounds ground meat I
use lean ground beef or Elk or Deer or combination. Sometimes pork
too.
1
and 1/2 packages mrs grass onion soup mix
1/4-1/2
tsp. nutmeg
1/4-1/2
tsp. allspice
1
tsp.pepper
2
eggs beaten lightly
1/2
Cup milk or half n half
1/2-3/4
Cups progresso bread crumbs reg. or seasoned no
matter.
1/4
cup Worcheshire sauce
----------------------------------------------------------------
8-10
oz. water
2-3
tablespoons fine chopped onion( Optional)
more
pepper to taste
2
tsp. Flour +1/2 cup water (optional)
Dump
all into a large bowl and with clean hands, mix,( do not over mix) until all is
incorporated. Meatballs can become tough if mixed to long. Form the size
meatball you like. Mine usually fill my cupped palm for ease of rolling in my
hand. Place on plate until all are made,
(Once
you get quick you can eliminate the plate and go right to the pan that is
preheating.)
***A
note on the pan***
I
have always used a pan that has NO non stick surface, I want the pan
drippings to form a goodness layer on the bottom while frying the meat balls.
It's a little secret, mine is 20+ years old and once had a non stick surface
that wore off to a certain point and I sanded off the rest for a great meatball
pan.
I
spray my pan with pam to start and heat to medium heat, adjust to keep from
burning according to your stove.. Then add meatballs, all will eventually fit if
you pan is 12"x 3' or so. I drizzle olive oil lightly over meatballs to get a
sizzle going, Brown the heck out of the meatballs.
(Optional
Add 2 -3 table spoons finely chopped onion to pan) Extra
flavor
Turn
with a big serving / tablespoon carefully until firm. Notice the goodness in
your pan forming now?... No?, turn up the heat a
little.
Once
you have firm meatballs and a good brown color all over you can then add 8-10ozs
of water and let the de glazing process begin. That's where all the flavor
is.
I
then open 2 cans cream of mushroom soup, I like Cambells best. stir in the can
to make it creamy-er. I then remove meatballs to a bowl for the room to mix in
the soup with a whisk. If its too thick add a little water (a little thinner
than gravy) Make sure you are getting all the good stuff of the bottom of the
pan while whisking. Now add back the meat balls and the pan will be full. I've
had to eat a meatball at this point to make room, lol.. Simmer for about 45 mins
of pure scent-sory torture. it's your call at the end if you need a little flour and water
to make the gravy thicker or not if its good like it is. Serve over white rice,
pasta (Wide egg noodle), Spaetzle or potato dumplings.
