Tuesday, April 8, 2008
Potato Parsley Dumplings
Makes 4 servings
- 2 mashing potatoes, peeled, chopped and boiled in salt water then strained.
You can do this the night before and keep it in the fridge, or with leftover mashed potatoes.
- 3 tbsp samolina
- Salt and black pepper to taste
- 2 eggs
- White flour
- 4 tbsp chopped parsley
- 1 small onion, chopped or in large slices to remove later
- 2 cloves garlic, whole
- 2 stalks young celery, chopped
- 1 tbsp low sodium Soy sauce for colour
- Veggie or Chicken stock. (or plain water with a soup cube)
Put the stock in a soup pot, add the onion, garlic, celery, soy sauce and let it come to a boil, then simmer until the veggies are tender.
In a large bowl smash the boiled potatoes until it's mashed up, add the samolina and stir, it should be grainy, add some salt and black pepper to season. Now crack the eggs in and stir until it's incorporated. Throw in the finely chopped parsley and mix, now you need to add a couple of tablespoons of flour to create a sticky dough like in the photo above.
5 tablespoons or so should work, allow the dumplings to sit stirring occasionally, it will be gooey and stick to your fork/wooden spoon but that's ok because that means it will be nice and moist in the soup. We don't want the dough hard like a bread dough or that will make it heavy, and if it's too soft like a potato pancake dough it will fall apart and cloud the broth with starch.
When you're ready to make them bring the soup to a hard boil, take 2 teaspoons in each hand, stir the dough well and then scoop some into the spoon in your right hand and use the other spoon to push it into the broth, you'll get the hang of it, if you need you can moisten the spoons by dipping them in the soup. Occasionally stir the broth to separate the dumplings and prevent from sticking. When all the dumplings are made, lower the heat a bit for a few moments then take off the stove, they're pretty much done.