Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1 1/2 cups all-purpose flour
- 1/4 cup semolina flour
- 2 eggs
- 1 tsp. salt
- 1 tsp. caraway seeds
- 1/4 cup butter
- 1/4 cup breadcrumbs
Special Equipment Needed:
- Large pot
- Potato ricer or masher
- Large mixing bowl
- Slotted spoon
- Skillet
Step-by-Step Instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 20 minutes.
2. Drain the potatoes and mash them using a potato ricer or masher.
3. In a large mixing bowl, combine the mashed potatoes, all-purpose flour, semolina flour, eggs, salt, and caraway seeds. Mix until a dough forms.
4. Divide the dough into 8 equal portions and shape each portion into a ball.
5. Bring a large pot of salted water to a boil. Add the potato balls and cook for 10-12 minutes, or until they float to the surface.
6. Using a slotted spoon, remove the dumplings from the pot and transfer them to a plate.
7. In a skillet, melt the butter over medium heat. Add the breadcrumbs and cook until golden brown.
8. Serve the dumplings with the breadcrumb mixture on top.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 421
Fat: 14g
Carbohydrates: 64g
Protein: 11g
Sodium: 630mg
Fiber: 5g
Sugar: 2g
Substitutions for ingredients:
- Instead of caraway seeds, you can use fennel seeds or cumin seeds.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- Add chopped herbs like parsley or chives to the dough for added flavor.
- Stuff the dumplings with cheese or sautéed mushrooms before boiling.
Tips and Tricks:
- Make sure the potatoes are well-drained before mashing to prevent a watery dough.
- Use a slotted spoon to remove the dumplings from the pot to prevent them from breaking apart.
- To make the dumplings ahead of time, shape them into balls and freeze them. Boil them straight from the freezer when ready to eat.
Storage Instructions:
Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the dumplings in boiling water for 2-3 minutes or until heated through.
Presentation Ideas:
Serve the dumplings on a bed of sautéed spinach or kale for added color and nutrition.
Garnishes:
Garnish with chopped fresh herbs like parsley or chives.
Pairings:
Pair with a hearty meat dish like beef stew or pork chops.
Suggested Side Dishes:
Serve with a side of roasted vegetables like carrots or Brussels sprouts.
Troubleshooting Advice:
- If the dough is too sticky, add more flour.
- If the dumplings fall apart when boiling, add more flour to the dough or make sure the potatoes are well-drained.
Food Safety Advice:
Make sure the dumplings are cooked to an internal temperature of 165°F to prevent foodborne illness.
Food History:
Potato dumplings are a traditional dish in many European countries, including Germany, Austria, and Hungary.
Flavor Profiles:
The caraway seeds add a slightly sweet and nutty flavor to the dumplings, while the breadcrumbs add a crunchy texture.
Serving Suggestions:
Serve as a main dish with a side of vegetables or as a side dish with a hearty meat dish.
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