Crouton-Filled Potato Dumplings
- 12 1-inch sourdough bread cubes
- 1 1/2 pounds russet potatoes (about 2 large)
- 1 1/2 teaspoons salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup (or more) all purpose flour
- 1/2 cup cornstarch
- 1 large egg
- Preheat oven to 400F.
- Place bread on baking sheet.
- Bake until crisp, about 10 minutes.
- Cool.
- Cook potatoes in large pot of boiling salted water until tender, about 45 minutes.
- Drain.
- Cool slightly.
- Peel.
- Cut potatoes into large pieces.
- Refrigerate until cold, about 30 minutes.
- Mash potatoes in large bowl.
- Mix in salt and nutmeg.
- Add 1/2 cup flour and cornstarch.
- Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
- Mix in egg.
- Form dough into balls, using 1/4 cupful for each.
- Insert bread cube into center of each dumpling; roll dumpling between palms to enclosed bread cube completely and form smooth ball.
- Working in batches, cook dumplings in large pot of boiling salted water 10 minutes.
- Using slotted spoon, transfer dumplings to large bowl.
bread cubes, russet potatoes, salt, ground nutmeg, flour, cornstarch, egg
Taken from www.epicurious.com/recipes/food/views/crouton-filled-potato-dumplings-745 (may not work)