Why I Love This Recipe
These are usually or rather traditionally poached in stock and served with soup. In the same way as Matzo Balls are. However, these little potato parcels of deliciousness can also be deep-fried. If that is your wish, do not add the egg or the flour.
Ingredients You'll Need
1 1/2 lbs potatoes peeled and grated coarsely
2 2/3 cups pre-cooked mashed potatoes
1 TB + 1 tsp AP Flour
1/2 tsp Kosher Salt
1/2 cup small curd cottage cheese (4% milk fat)
2 TB fresh chives, snipped small
Fresh Black Pepper
3 cups chicken stock or vegetable stock
Coarsely grate potatoes into cold water to keep them fresh.
When finished, remove handfuls of grated potato; squeeze as much water out of them as possible and transfer to a clean bowl with mashed potatoes.
Add Salt, pepper, beaten egg and flour. Mix well.
In another bowl, combine cottage cheese and chives with a pinch of salt.
Begin heating stock over medium heat.
Divide potatoes mixture into 12 portions onto a baking sheet, the mounds should be about the size of a medium egg.
Place a mound in your hand and flatten, place 1 rounded tsp of cottage cheese mixture in the center of the flattened disk and fold the edges around the filling to form a ball.
Repeat with the other mounds.
Carefully drop dumplings into simmering stock.
Bring stock back to a boil, then reduce heat and cover, simmer for 20 minutes.
These dumplings can be removed from the stock and served separately, or left in the stock and served in the same manner as MatzoBall soup.
Alternately, Deep fry in Peanut oil (at 350 degrees) for about 8-10 minutes until DGB&D (Dark Golden Brown and Delicious), turning to brown evenly.