ONLINE EXTRA — POTATO DUMPLINGS: Swedish Potato Dumplings . . . Kartoflane Kluski . . . Polish Drop Potato Dumplings, etc.
By: Herald Staff Report,
Swedish Potato Dumplings
4 large baking potatoes, peeled and cut half (for use in a food processor)
1 pound salt pork, cut into thin, 2-inch strips
2 or more cups of flour
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
Fry salt pork until crisp. Cool and drain on a paper towel.
With a food processor, grate raw potatoes and then put them through the processor again to create a fine puree. Put pureed potatoes in a wire strainer to drain liquid into a bowl. Discard water but reserve the white potato starch at the bottom of the bowl to use as a binder. Put pureed potatoes in the bowl with the starch. Mix. Add salt and pepper and mix again.
Add 1½ cups flour to the pureed potatoes; mix. Add ½ cup flour at a time until a stiff breadlike dough is formed and no more flour can be added. Knead long enough to absorb the flour.
Form tangerine-size balls of dough. Create a pit in each ball and fill with 3 to 4 pieces of cooked salt pork. Close and seal the opening and reform into a ball.
Drop the balls into a medium Dutch oven of boiling water so the dumplings are covered. Lower heat to a slow boil. Cook uncovered for about 45 minutes. As they cook, move the dumplings so they don’t stick to the bottom. They will float up as they cook. Once they float, cook another 10 minutes. Top with soft butter and serve immediately.
Yield: 4 dumplings.
2 cups hot mashed potatoes (made from 3 large potatoes)
1/3 cup fine dry bread crumbs
2 egg yolks
¾ teaspoon salt
¼ teaspoon black pepper
1/3 cup all-purpose flour
2 egg whites, beaten until stiff, but not dry
In a large bowl, mix all the ingredients, in the order given.
Place mixture on a lightly floured surface. Knead in addtional flour if mixture is too sticky.
Put a large pot of salted water on high heat to boil.
Meanwhile, divide dough in half and roll into a long cylinder, the thickness of a pencil. Cut at 2-inch intervals.
Drop dumplings into boiling salted water. Bring water back to a boil and, once dumplings rise to the surface, cook 5 minutes.
Using a slotted spoon, remove dumplings to a serving bowl. Add melted butter and bread crumbs, if desired.
Note: A variation of this dish is to add caramelized onions and fried
Yield: Makes 4 to 6 side dishes.
Polish Drop Potato Dumplings
1 large potato, peeled and grated
1 cup all-purpose flour
1 cup whole milk
Salt and pepper to taste
Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix all ingredients until a thick paste forms.
Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture, picking up half a teaspoon or so, and slide it into the gently boiling water. Continue until all the dumpling dough is gone.
Simmer about 20 minutes or until dumplings taste done. Drain in a colander and serve as a side dish, a Lenten/vegetarian meal or in soup.
Austrian Potato Dumplings
3 pounds Idaho potatoes; boil until almost done. Peel and mash.
1 teaspoon salt
1 teaspoon sugar
2½ cups sifted flour
1 tablespoon butter, melted
Blend all ingredients with 1/3 of the mashed potatoes. Put under a bowl and let set for 10 minutes.
6 to 8 slices bacon, finely chopped
¼ cup onion, chopped
2 tablespoons parsley, chopped
1 tablespoon salt
Fry chopped bacon until crisp. Saute onion until tender. Combine all ingredients with remaining potatoes. Mix thoroughly. Divide dough in half. Roll into ropes 12 inches long. Cut each rope into 8 pieces.
With floured hands, make each piece into pancake shape. Put a mound of filling on each piece. Bring edges together and seal. Roll in hands into football shape. Cook in boiling water 10 minutes. Dumplings rise to top when done. Serve with melted butter. Leftovers can be fried in butter.
Yield: 16 large dumplings.
German Potato Dumplings
1 slice white bread (16 cubes in butter for croutons)
1 tablespoon butter
4 medim sized potatoes, boil in salted water 20 minutes
2 eggs, slightly beaten
1/3 cup sifted all purpose flour
1/3 cup Cream of Wheat (or cream of farina) dry cereal
1½ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (or sage, poultry seasoning, thyme, etc.)
Mash dried potatoes, mix other ingredients, except croutons together. Heat 4 quarts salted water in large pot. Divide mixture into 16 parts. Mold mixture around croutons. Dust hands with flour to prevent mixture from sticking to hands.
Drop each dumpling into boiling water, stir gently once or twice to cook until dumplings rise to top of pot (10 to 15 minutes). Remove with slotted spoon. Place on foil or waxed paper until ready to serve.
Klub or Potato Dumplings
9 cups ground raw potatoes
3 cups flour
3 teaspoons baking powder
Salt and pepper to taste
Cubed salt pork
Peel and cube raw potatoes. Grind potatoes and extract excess water. Mix potatoes, flour and baking powder. Make into potato sized dumplings placing a cube of salt pork in the middle of each dumpling. Place in boiling water. Simmer for about one hour once the dumplings floats to the top of the water.
Italian Potato Dumplings
2 cups tap water, real warm
2 cups instant potato buds (flakes)
3 cups flour
½ teaspoon salt
Put water in potato buds until nice and smooth (fork). If needed, cool. Add eggs and flour. Add more flour on board and when kneading. Knead until not sticky and able to cut through like cheese (with no holes). Put on separate board with sprinkled flour on top of dough and board.
Shape dough in an oblong form. Cut slices of dough approximately ¾-inch wide. Then roll each slice until skinny and looks like a round long tube. Then cut each tube into 1-inch squares or chunks.
Finger roll each little square (use 2 fingers; start at top edge and press down and roll to bottom edge). Put lots of flour on them so they don’t stick and store in freezer. Cook just like pasta. Serve with meat on marinara sauce.
Bohemian Potato Dumplings
2 cups (well-packed) boiled, riced potatoes
1 cup flour
1 heaping tablespoon farina
1 teaspoon salt
Mix all ingredients in a bowl or on a board, knead the dough well. Shape into balls the size of a small orange and cook, covered, in salted boiling water for about 12 minutes.
Hungarin Plum Dumplings
4 to 5 potatoes
2 tablespoons flour per potato
2 pounds plums
Cook and mash 4 to 5 potatoes. Cool. Add one raw egg and about 2 tablespoons flour per potato. Mix well. Roll out to ¼- inch thickness. Cut into 3 inch squares. Pit 2 pounds of plums. Fill with cinnamon and sugar mixture, about 1 tablespoon per plum. Close plums and place on dough squares. Roll and seal. Drop dumplings into boiling water, don’t crowd them. Cover tightly and boil 10 to 12 minutes. They will float when done. Keep warm and covered until all are cooked. Brown bread crumbs in butter, add a little cinnamon and sugar, and roll drained dumplings in bread crumbs. Serve hot.
1 pint. sour cream
5 cup flour
Beat eggs and add to sour cream. In a large bowl, using your hands, mix eggs and sour cream with flour. Knead until dough is moist, but not sticky. Pat into a ball, cover and refrigerate about 30 minutes or overnight. Roll out the dough on a floured board until about 1/8-inch thick. Cut into 4 inch circles. Place 1 teaspoon of filling in the center of each circle and fold in half. Pinch edges together. Turn over and press again.
Drop vareniki (dumplings), 3 or 4 at a time, in boiling, salted water with 2 teaspoons of oil added. Dumplings are done when they float to top of pot. They should puff slightly. Serve immediately, or place in a baking dish, brush with butter and keep warm. Serve with a dollop of sour cream.
Yield: About 3 dozen.
8 medim potatoes, boiled and mashed
1 pound cream cheese or 1 pound American cheese
½ stick butter