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Preparation Time: 40 minutes
Cooking time: 10 minutes
Serves: 8 (makes 16)
If served as eight portions, provides 367 cals, 22g fat (of which 8g saturates), 2g sugar and 0.5g salt per portion.
Ingredients
- 3lb medium potatoes (approximately 10 potatoes), peeled and quartered
- 1 cup all-purpose flour
- 3 large eggs, lightly beaten
- ⅔ cup dry bread crumbs
- 1 tsp salt
- ½ tsp ground nutmeg
- 12 cups water
For the brown butter sauce:
- ½ cup butter, cubed
- 1 tbsp chopped onion
- ¼ cup dry bread crumbs
Method
1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15 - 20 minutes or until tender. Drain; transfer to a large bowl.
2. Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2 inch) balls.
3. In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7 - 9 minutes or until a toothpick inserted in center of dumplings comes out clean.
4. Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5 - 7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.
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