Sunday, January 8, 2012

Potato Dumplings

My grandmother served potato dumplings and sauerkraut on holidays. She made big round dumplings, and the dumplings leftovers always quickly disappeared. My favorite way to serve potatoes, especially with soups. Dumplings can also be stuffed with sauerkraut or with dried fruits like plums or apricots. I prefer to use oats over wheat, because Czech dumpling flour is traditionally coarse, and oats make white dumplings, while whole wheat flour colors the dumplings brown.

- 3 medium potatoes, baked and cool, skinned and riced
- 1 cup oatmeal, ground coarse
- 1/8 tsp salt
- 1 cup water

Prep: Bake potatoes in microwave (high, 10 min) or oven (350F, 40 min). Allow to cool, then skin and discard skins. With food processor, course grind oatmeal, and mix salt.
Mix Dough: Into mixing bowl, rice potatoes. With fork, mix together potatoes and oats. Splash water and continue to mix until moisture is distributed into dough. Form dough into balls.
Steam: Steaming is most gentle way to cook dumplings, which keeps them from falling apart, and allows dumplings to absorb moisture if needed. Microwave heats quickly and evenly. Place dumpling dough onto plate, with 1/8 cup water to make steam, under plate cover to retain steam. Then cook in microwave on high, covered, 10 min.

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