Title: Bill Zuber's Potato Dumplings
Categories: Pasta
Yield: 1 Recipe
| | | LISA CRAWLEY/TSPN Bill Zuber's Restaurant and Gift Shop (Ama |
| 4 | c | Boiled Riced Potatoes |
| 1/2 | | To 2/3 c Flour |
| 1/2 | ts | Lawry's Seasoned Salt |
| 1/4 | ts | Lawry's Seasoned Pepper |
| 2 | | Eggs |
| 4 | sl | White Bread; cubed |
| 1 | | Onion; minced |
| 1/4 | | To 1/3 c Minced Fr. Parsley |
| 2 | tb | Butter |
| | | CRUMB TOPPING |
| 2 | tb | Butter |
| 1/2 | c | Dry White Bread Crumbs |
Mix potatoes w/ flour, salt and pepper. Brown bread cubes and onions in
butter until nice nad crisp. Add to potatoes and add the 2 eggs and
parsley. Mix well and form into dumplings. Cook in salted water or beef or
chicken broth for 5-7 minutes if golf-ball size, if they are larger cook a
little longer. Check to see if done and adjust timing. FOR TOPPING: Fry
crumbs in butter until golden brown. Put 1 tb. of crumbs over each
well-drained dumpling. SOURCE: Guten Appetit From Amana Kitchens.