GLUTEN FREE POTATO DUMPLINGS

“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.

INGREDIENTS:

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

DISTRUCTIONS:

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.

dump

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

Entree Grandma Pat Cooks

Grandma Pat View All →

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: