Description
A potato dumpling with an indentation to hold yummy toppings
Ingredients
Scale
- 2 large russet potatoes, peeled and diced
- potato starch (1/4 volume of potatoes, see instructions)
- 1 egg
- 1/2 teaspoon salt
Instructions
- Cook the potatoes in boiling salted water, until tender
- Drain thoroughly and mash or rice
- Press the mashed potatoes into a bowl and smooth the top
- Draw two lines on the top of the potatoes, dividing the mass into fourths
- Scoop out 1/4 of the potatoes and fill this space with potato starch, return the potatoes you just scooped out
- Add egg and salt, stir until well combined
- Roll a small amount of the mixture, about the size of a golf ball, in your hands until smooth
- Make an indentation with your thumb and continue smoothing the dumpling
- Preparing a large pot of barely simmering salted water
- Without overcrowding the pot, place dumplings in water with a slotted spoon
- They will rise to the top after a few minutes, if a stubborn one or two stay on the bottom, give them a gentle nudge, they may be stuck
- Cook for 5 more minutes, remove with a slotted spoon
- Top with with whatever wonderful creation you’re using