These light but sustaining dumplings are great for soaking up the delicious gravy from hearty casseroles and spicy goulashes.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|12 oz (350 g) baking potatoes, such as Burbank or russet, peeled and diced||1/4 cups semolina|
|1 large egg, beaten||1/2 tsp caraway seeds|
|3 tbsp all-purpose flour, plus more for dusting||salt and freshly ground black pepper|
Cook the potatoes in a large saucepan of lightly salted water about 20 minutes, or until tender. Drain well, and return the potatoes to the saucepan. Stir over low heat for 1 minute to evaporated the excess moisture. Mash the potatoes, then let them cool.
Transfer the potatoes to a large bowl. Add the egg, flour, semolina, and caraway seeds, and season with salt and pepper. Stir well. The mixture should hold its shape; if it doesn’t, add a little more flour.
With floured hands, shape the mixture into 12 balls, then roll into sausage shapes. Place in a single layer on a plate. Refrigerate for at least 30 minutes.
To cook, bring a large saucepan of water a boil over high heat. Add the dumplings and reduce the heat to medium-low. Simmer for 15 minutes, until the dumplings are floating. Drain and serve hot.
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