3 medium-size potatoes, peeled and quartered
1 egg, beaten
1/2 cup dry bread crumbs
2 teaspoons salt, divided
1/4 teaspoon McCormick Ground White Pepper
1/4 teaspoon McCormick Onion Salt
3 to 4 tablespoons all-purpose flour
6 cups water
Boil potatoes in 2-quart saucepan in lightly salted water until
tender. Drain well and set aside to cool slightly. Process through
ricer or coarse sieve into medium-size bowl.
Add egg, bread crumbs, 1 teaspoon salt, white pepper, and onion
salt. Mix well.
Stir in 3 tablespoons flour. Add up to 1 tablespoon additional
flour, if needed, to make dough that is soft but not too sticky.
Lightly flour hands and form mixture into 1 1/2-inch balls.
Heat water and remaining 1 teaspoon salt to rapid boil in large
saucepan. Add potato balls gently and cook 8 minutes or until
dumplings change in appearance and begin to look fluffy.
Remove with slotted spoon and serve hot.
Makes 16 to 18 dumplings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by McCormick.