Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 md Potatoes; (about 1-1/2 lbs) 1 Egg; lightly beaten
1 ts Salt; (optional) 2 ts Milk;
1/3 c All-purpose flour; -=OR=- 1/4 c All-purpose flour;
1/3 c Bread flour 5 qt Boiling water;

Peel the potatoes, then boil them until they are very soft, about 40
minutes. Let potatoes cool, then put them through ricer. In a large
saucepan, bring 5 fresh quarts of water to boil. In a mixing bowl,
combine the riced potatoes, salt, 1/3 cup bread flour, lightly beaten
egg, and milk. Mix with a wooden spoon (a wooden spoon helps develop
the gluten in the flour) until you have a smooth paste. Use 1/4 cup
flour to dust your hands as you work to keep them from getting
sticky. Then form the mixture into 12 to 14-inch balls. These are
the dumplings. Carefully drop the dumplings into the boiling water a
few at a time. Don't crowd them or they will lose their shape. Let
the water come back to a gentle boil. Don't stir the water while the
dumplings are in it. Keep water simmering into the boiling water a
few at a time. Don't crowd them or they will lose their shape. Let
the water come back to a gentle boil. Then do the next batch. (Tasty
served with goulash.) ONE SERVING: 2 dumplings. Food Exchanges per
serving: 1-1/2 STARCH/BREAD EXCHANGES; CAL: 134; FAT: 1g; CHOL: 36mg;
SOD: 16mg; CARB: 27g; SUGARS: 2g; PRO: 4g; Source: Diabetes Forecast,
Apr. 1995 Brought to you and yours via Nancy O'Brion and her
Meal-Master. Submitted By NANCY O'BRION On 04-06-95

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