|
2 large potatoes, peeled and grated
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon white pepper
1 egg, beaten
1 tablespoon butter or margarine, melted
About 6 cups chicken broth
Squeeze all excess liquid from grated potatoes. Combine potatoes, and next 4 ingredients, stirring well. Add egg and butter; mix until well blended. Shape into 1-1/2" balls. Drop dumplings into boiling broth. Cover; reduce heat, and simmer 25 minutes or until a wooden pick inserted in center of dumpling comes out clean.
Yield: 4 to 6 servings. |
