These Pennsylvania Dutch potato dumplings are a wonderful side dish for ham.
This is also a great way to use leftover mashed potatoes.
- 2 eggs
- About 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups mashed
- 1 egg, beaten
- 2 onions, chopped
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
- 2 (3/4 pound) slices ham
- Additional chopped fresh
- In a large bowl or in a food processor fitted with the steel blade, beat 2 eggs.
Blend in as much flour as eggs will moisten. Add the 1/2 teaspoon salt.
- On a floured surface, roll out dough until very thin. Cut into 6-inch circles.
- In a large bowl, 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 about 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.