Thursday ? Dumplings!

by Camilla - foodaroundblog

Potato Dumpling

Thursday ? Dumplings! As stated in an Italian proverb. Probably because friday is traditionally the day when you eat low-fat , and so the day before it’s good to feel satiated. A curiosity:  in Verona, the city of Romeo and Juliet, close to my hometown, the end of the Carnival is celebrated with a great feast of dumplings. The carnival mask “Daddy ‘s Dumpling ” opens the parade with a large fork-shaped golden scepter and a skewered potato dumpling above.

The potato dumplings’ recipe is quite simple to follow, with basic ingredients :

for 6-8 portions :

1kg floury type potatoes (I took maris piper potatoes used for mash)

300 grams of flour

1 egg .

Cook the whole potatoes in their skins in salted water. Once cooked , remove the skin and mash the potatoes. Put the mixture, still warm, on a work surface with flour and add the egg. Work quickly the mixture, which should appear soft and compact at the same time . Divide the dough into small portions , roll a section of dough into a long, inch-thick cordon on a well floured surface.  Cut it into pieces of about 1 inch. In order to give the characteristic grooves , rub each piece over tines of a fork. Let stand at room temperature for at least 30 minutes before cooking in boiling salted water . It takes a few minutes, and they will be ready. Just come to the surface , collect them with a skimmer spoon. Delicious with melted butter and grated cheese, they can be seasoned at will.