“Most of our ancestors were not perfect ladies and gentlemen. The majority of them weren’t even mammals.” Robert Anton Wilson
Robert Anton Wilson, obviously, just spent some “quality” time with his family. Some of his books look interesting but they aren’t going to get the dumplings made.
As a nod to my recently discovered ancestors, who had a yen for all things potato, I present this amazing gluten-free potato dumpling recipe.
2 medium potatoes, peeled and cooked and mashed and cooled
2 T oil
2 eggs, beaten
1/3 cup potato starch
1/2 t salt
1/4 t pepper
minced dill, optional
When the peeled cooked mashed potatoes are cool, mix in the oil and eggs and the seasonings. Stir in the potato starch and combine thoroughly. Refrigerate the mixture for about an hour.
Now you’re going to need some boiling broth or salted water to bring the dumplings to their glory. Use a small ice cream scoop and drop tablespoons of batter into the pot. Boil the dumplings about 6 minutes to make sure they’re cooked through.
Remove the dumplings unless you’re serving them in the soup. They’re also delicious as a side dish mixed with butter and mushrooms and onions.
I think I’m getting into this ancestor thing! More food on the way!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.