The Richmond Register

Lifestyles & Community

January 23, 2013

Take the dumpling challenge

Table Talk

(Continued)

RICHMOND —

A reckless thing

I did a very reckless thing this week. If you have ever used a mandolin slicer without the hand guard, you may have had the same accident I did. I had to go to the emergency room at Berea Hospital because I thought I was losing a pint of blood every 15 minutes. They could not sew up my mistake as I took off a layer of the top skin.

The hospital staff was so good to me. I hope none of them know that I am a food service specialist and write for the newspaper on how to do things the right way. We are certainly blessed in this county for all the good staff at all the emergencies services that give a lot of their time to help dumb clucks like me. Please always use the hand guards on all slicers, or you can wind up in the shape my thumb is at present.

The last dumpling recipe I would like to share with you is:

Potato dumplings

Ingredients:

6 medium potatoes, peeled, boiled and cooled.

1/2 cup flour

1 1/2 teaspoon salt

2 eggs

Directions:

Cut open the cooked potatoes and put them on a baking sheet. I bake these potatoes in a low (325 degree) oven for 30 minutes. This step dries out the cooked potatoes. Grate the potato into a mixing bowl. Add the eggs, flour, and salt. Mix well together.

Knead the dough to where it holds together. Make dough into 1-inch size balls. Add the balls of dough to boiling water with a teaspoon of salt in the water. Cook for about 10 minutes until they float. Remove with a slotted spoon. Cut one to see that it is cooked all the way through.

These are now ready to add to any type of broth be it chicken or beef. Simmer for a few minutes to let them pick up the flavor.

I do hope you try one of these ways to make a dumpling. They are very inexpensive to make and do they ever fill you up on a cold winters evening.

Till next week.

Arritta Morris is a graduate of Eastern Kentucky University with a bachelor’s degree in nutrition and a master’s degree in counseling. She is certified as a food service specialist by the School Nutrition Association.

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