Dumplings probably originates from peasant cuisines of various parts of the world where soups and stews feature al lot. That is soups and stews with lots of vegetables and a little meat. Dumplings, added to the soup or stew, are a simple and economical way of stretching the amount of servings. The dough for most dumplings are based either on wheat or maize, or on one of vegetables from which bread dough can be made, e.g. potato, pulses, etc.
40o g potatoes, quartered
250 ml water
1 large egg
75 ml cake flour
2.5 ml salt
1 ml garlic & herb seasoning
15 ml parsley, finely chopped
5 ml baking powder
additional flour if necessary
- Place the potatoes and water in a small saucepan and bring to the boil.
- Reduce the heat, cover and simmer gently until completely tender and dry.
- Mash thoroughly and beat in the remaining ingredients, adding extra flour if necessary to form a stiff batter.
- Place spoonfuls of the dumpling mixture onto the meat stew and cover with a lid.
- Simmer gently for about 10 minutes or until the dumplings are cooked through when tested with a metal skewer.
- Lift off the dumplings and spoon the stew into a hot serving dish, placing the dumplings neatly on top.
Also see the recipe for Hungarian Goulash with savoury potato dumplings.