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Potato Dumplings

Source of Recipe

Low-Fat Country Cooking � K. Cousineau; Burlington, NC
Potato Dumplings
Plan ahead�needs to refrigerate at least 2 hours or overnight.
Serves: 8

6 medium potatoes
5 T. flour
1 egg, beaten
1 tsp. salt (needed)
1/4 tsp. nutmeg
2 slices white bread, toasted
Optional: 1/3 c. mashed potato flakes

Cook potatoes in water just until tender, drain. Refrigerate at least 2 hours or overnight.
Peel and grate potatoes. In a bowl combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary.

Slice toasted bread into 24 squares, 1/2-in. each; shape 2 T. of the potato mixture around 2 bread squares, forming a 2-in. ball.

In a large kettle, bring water to a boil; add test dumpling. Reduce heat and simmer for 15 to 20 minutes or until dumpling is no longer sticky in the center. If the test dumpling falls apart during cooking, add the mashed potato flaked to the mixture.

Let potato mixture sit for 5 minutes; form remaining dumplings. Add to boiling water; return to boiling and follow same cooking procedure. Remove dumplings with a slotted spoon to a serving bowl.

1/8 of recipe w/o potato flakes equals: 134 calories�1 gm fat (trace saturated)�27 mg cholesterol�337 mg sodium�27 gm carbohydrate�4 gm protein