This is a traditional Amish Potato Dumpling.
The Amish name is Boovashenkel, which means “Boys Legs” in Pennsylvania Dutch.
This recipe is for making the Boovashenkel as a side dish with fried ham. Yummy.
As an alternative, sometimes the dumplings are boiled in a beef broth and served with stewed beef.
Amish Boovashenkel
Ingredients
- 2 eggs
- About 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups mashed potatoes
- 1 egg, beaten
- 2 onions, chopped
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
- 2 (3/4 pound) sliced ham
- Additional chopped fresh parsley
Directions:
- In a large bowl beat 2 eggs. Blend in as much flour as eggs will moisten. Add 1/2 teaspoon salt.
- On a floured surface, roll out the dough until very thin. Cut into 6-inch circles.
- Combine mashed potatoes, egg, onions and parsley. Add salt and pepper. Place a heaping tablespoonful of potato mixture onto each dough round. Fold over and moisten edges; pinch to seal.
- Heat 2 quarts water to boiling in a large pot; add the 2 tablespoons salt. Drop stuffed dumplings into boiling water. Simmer gently, uncovered, for 12 minutes.
- In a large heavy skillet, fry ham until heated through. Place on a warm platter. Surround ham with dumplings. Sprinkle with chopped parsley.
Makes 6 servings.
Enjoy.
