Ingredients
Method
Preparation
- Boil the potatoes in salted water until fork-tender, about 20 minutes.
- Drain the potatoes and let cool slightly, then mash until smooth.
- In a mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms.
- If using, add nutmeg or onion powder now.
- Divide the dough into equal portions and roll each into a ball, about the size of a golf ball.
Cooking
- Bring a large pot of salted water to a boil.
- Gently drop the dumplings into the boiling water. They are done when they float to the surface, about 2-4 minutes.
- Remove with a slotted spoon and serve with your favorite sauce or roasted meats.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, steam or sauté in butter. Frozen uncooked dumplings can be stored for up to 3 months.