Naomi Pomeroy's Potato Dumplings
Potato Dumplings with Parsley & Chives By Naomi Pomeroy I wanted to include a dumpling recipe in this book because dumplings are a versatile, easy comfort-food
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Cooking tools:
- Kitchen scale
- Potato ricer
- Skewer
- Spider strainer
- Dutch oven
- Slotted spoon
- Oven
- Stove
- Refrigerator
- Freezer
- Baking sheet
- Parchment paper
- Kitchen towel
- Fork
- Mixing bowl
- Whisk
- Saucepan
- Kitchen timer
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Cup
- Plate
Ingredients
- 2 pounds russet potatoes
- 2 eggs
- 2 egg yolks
- 3/4 cup all-purpose flour
- 2 tablespoons potato starch
- 1/4 cup, plus 2 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/16 teaspoon freshly grated nutmeg
- 4 quarts water
- 3 tablespoons butter, melted
- 3 tablespoons chopped flat-leaf parsley
- 2 tablespoons finely minced chives
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