Chef Fritz Blumberg and his wife Erika came to visit from Florida
recently, and we made these wonderful dumplings together. We wanted
to share the recipe for these light and airy little pillows with
the rest of the world.
- 6 pounds potatoes
- 3 pounds flour
- 3 eggs
- salt, pepper and nutmeg to taste
- 1 small onion, peeled
- 2 bay leaves
- 4 whole cloves
- vegetable oil
Bake potatoes in a 350° F oven for 1 hour or until soft in the
center. Allow the potatoes to completely cool and peel and mash
well. In a saucepot bring 23 quarts water to a boil. Add just
enough vegetable oil to cover the entire surface of the water by
1/8 of an inch. Peel the small onion and attach the bay leaves to
the onion by pressing the cloves through the bay leaf into the onion.
Add the onion to the boiling water. In a large mixing bowl mix together
the potatoes, flour and eggs and blend well. Do not over mix. Shape
the dumplings with the palms of your hands or with two spoons. Reduce
the heat under the water to bring to a simmer. Drop a few of the
dumplings into the simmering water at a time. When the dumplings
float, they are done. Remove and keep warm.