If you love potatoes as much as I do, you will love these dumplings.
Original recipe yields 8 servings
Ingredients
- 2 large russet potatoes
For the Croutons/Crumbs:
- 1 stick of unsalted butter
- 2 cups fresh bread cubes
- salt and freshly ground black pepper to taste
- 1 pinch of cayenne pepper, or to taste
- 1 pinch freshly grated nutmeg, or to taste
- 2 large eggs
- 1 cup all-purpose flour
- 1 tablespoon snipped fresh chives, or to taste
Directions
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes.
- Drain and let cool until easily handled.
- Meanwhile, melt butter in a skillet over medium heat.
- Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon.
- Reserve the browned butter in the pan.
- Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg.
- Stir in eggs and mash until combined.
- Add flour; stir just until flour disappears. Do not overmix the dough.
- Bring a pot of salted water to a simmer.
- Dampen your hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a slight indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons.
- Repeat with remaining dough and croutons.
- Use a large spoon to lower dumplings into the simmering water, one at a time.
- Cook until they float to the top, 1 to 2 minutes.
- Cover and simmer over medium-low heat until set, flipping dumplings over halfway, about 20 minutes.
- Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives.
- Let dumplings firm up slightly before serving, about 10 minutes.
