Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Potato - Chameleon Potato Dumplings
Famous Authors (View All Authors)
Vegetables - Potato -  Chameleon Potato Dumplings Post by :ORACC Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1015

Click below to download : Vegetables - Potato - Chameleon Potato Dumplings (Format : PDF)

Vegetables - Potato - Chameleon Potato Dumplings

This is such a versatile recipe. Serve the dumplings plain (as a side dish), with a meat or marinara sauce, even change the flavors. It's unbelievable how many ways you can prepare the same recipe and have it come out with a completely new character. Make the dumplings at home, finish it at your destination.

1-1/2 pounds medium potatoes, unpeeled
1-3/4 cups flour (approximately)
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 large egg, beaten (or 2 egg whites or 1/2 carton Egg Scramblers)

Cook the potatoes in their skins in boiling salted water to cover just until tender, about 40 minutes. Drain and let cool for a short while.

Slip skins off and put through ricer or food mill. (use my stand mixer for this step. An electric hand mixer will work, but do not use a food processor...the potatoes will turn to glue and ruin the dish.)

In a medium bowl, combine flour, salt, curry powder, garlic powder and black pepper.
When potatoes are cool enough to handle, add the egg and the flour mixture alternately to the potatoes just until it forms a soft dough. Do not over-mix or the dough will be tough. Cut the dough into 8 pieces.

One portion at a time, roll into a rope on lightly floured board until the piece is about a foot long.
Cut into pieces about 1/2-inch long. Place pieces on flat surface such as a cookie sheet and sprinkle with flour. Repeat with remaining dough. Cover pieces with a towel and let rest 1/2 hour.

Bring a large pot of salted water (about a gallon) to boil. Working in batches, transfer the dough to a sieve and shake lightly to remove excess flour. Gently drop pieces into boiling water. They will drop to the bottom and a few seconds later will rise to the surface. Cook until tender but firm to the touch, 4 to 5 minutes. Remove with slotted spoon and transfer to ovenproof platter and keep warm in oven at low temperature. Repeat with remaining pieces.

In microwave, melt 2 tablespoons butter or margarine and stir in 1/2 teaspoon curry powder. When all pieces are cooked, toss with curry butter and serve.

Serves 4 to 6.

Variations: Instead of curry powder, substitute tarragon, basil, cumin, marjoram or any herb that complements your meal. Incorporate pureed spinach or carrots into the dough. Substitute oregano for the curry powder, omit butter, and serve with spaghetti sauce.
If you like this book please share to your friends :

Vegetables - Champ Vegetables - Champ

Vegetables - Champ
1 small buch of spring onions/scallions 1/4 pint/ 2/3 cup of milk 2 oz./4 tbsp. butter salt and freshly ground pepper Cut the potatoes into even sized chunks and place in a pan. Cover with cold water and bring to the boil. Reduce the heat and simmer for 20 minutes until tender. Cut the green stems from the spring onions and set aside. Finely chop the remaining onions and put them in a saucepan with the milk. Bring to the boil and simmer until just soft. Drain the potatoes well and put them back in the saucepan.

Vegetables - Potato -  Buttery Roasted Potatoes Vegetables - Potato - Buttery Roasted Potatoes

Vegetables - Potato -  Buttery Roasted Potatoes
2 lb. Yukon Gold potatoes* -- peeled, cut in 1" cube hot water 2 tsp. salt Preheat oven to 400°F. Place potatoes in a large cast-iron skillet and pour in enough hot water to cover about 1/4 inch of the potatoes. Scatter bits of butter over potatoes and season; then stir. Bake uncovered about 60 minutes, until potatoes are lightly browned and water has evaporated.