Monday, January 21, 2008
And this is what I served with the goulash
--Hungarian Potato Dumplings
Hungarian Potato Dumplings
The Time-Life International Cookbook Copyright 1977
5 medium-sized potatoes, boiled in their jackets, cooled, peeled and riced (about 2 ¾ cups riced)
1/3 cup flour
1 teaspoon salt
¼ cup farina or semolina I used semolina
1 egg, beaten lightly
2 teaspoons milk
In a large saucepan, bring 5 quarts of water to a boil. In a mixing bowl, combine the riced potatoes, flour, salt, farina or semolina, egg and milk. Mix them together with a wooden spoon until they form a smooth paste. Dust your hands with flour and form the mixture into balls about 1 inch in diameter.
Drop the dumplings onto the boiling water and bring to a gently boil again. Simmer the dumplings for about 10 minutes, or until they rise to the top.
I don't know why but I've always had a thing for dumplings. My mother would make beef stew (I think) with biscuit like dumplings on top. I loved chicken and dumplings in a can. When I moved to this area I quickly discovered chicken corn soup which is often served with 'dough balls' which is basically a dumpling.
I noticed that you could buy potato dumpling mix in the grocery store and I was intrigued. I decided to make my own. I'm not sure how I felt about them. These weren't large at all, compared to the softball-sized potato dumplings I've seen pictured elsewhere. Never having actually sampled a potato dumpling anywhere else, I don't know if these were 'right' or not. They weren't too heavy. I was worried they were going to disentegrate but they held up well in the leftovers. They weren't very flavorful but dumplings usually aren't.
I think I'll have to do more experimenting. These were okay but nothing extraordinary. Maybe I'll try the boxed potato dumpling mix just to see what it's like.
Blast From The Past: Sweet-Sour Pork on Rice from October 2007. I've been thinking about making that again. I really liked it.
Question of the Day: Do you like any sort of dumplings like this? What kind?