Potato Dumplings with Chervil

comments (0) July 30th, 2008

KitchenGardener Magazine, archive

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1. Divide the dough in half, creating two equal rounds.

3. Roll out the dough until lits about 1/4 in. thick.

4. Cut shapes from the dough with a small cuookie cutter. Let the dumplings dry for about 10 min. before simmering them.

Photo: André Baranowski

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Ingredients:
8 oz. cooked mealy potatoes, riced or mashed (about 1 cup)
2 eggs
1/2 cup minced chervil
1 cup flour
1/2 cup dry breadcrumbs

Forty-five 1-in. dumplings

Put the prepared potatoes in a large bowl. In a separate bowl, beat the eggs until frothy. Combine the eggs and potatoes, then add the chervil. Thicken the potato batter with the flour, then add the breadcrumbs. This should form a stiff, sticky dough. Add more breadcrumbs if necessary, depending on the type of potato used. Let this stand 30 min. to mature.

Separate the dough into 2 pieces. Place one half on a heavily floured work surface, and spread it with a rolling pin or with your hands until about 1⁄4 in. thick. Cut into shapes with a small cookie cutter, and set these on a cookie sheet to dry for 10 min. Do the same with the second half.

Bring a large pot of salted water to a hard boil over high heat. Reduce the heat to a gentle simmer, and add the dumplings. Cook 8 to 9 min. The dumplings will float when they are done. Lift out with a slotted spoon or skimmer and serve immediately.

Note: The dumplings may be made ahead and reheated in a little chicken stock from the stew. Do not reheat them in a microwave oven, as this will toughen them.

Recipe by William Woys Weaver
December 1997
from issue #12