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Boovashenkel

RG

These Pennsylvania Dutch potato dumplings are a wonderful side dish for ham. This is also a great way to use leftover mashed potatoes.

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) slices ham
  • Additional chopped fresh parsley

Instructions

  1. 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.
  2. On a floured surface, roll out dough until very thin. Cut into 6-inch circles.
  3. 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.
  4. 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.
  5. 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.


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