Potato dumplings from Taste & Technique: Recipes to Elevate Your Home Cooking (page 172) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Porcini braised chicken thighs; Balsamic braised short ribs; Lamb loin chops

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellabee on September 13, 2017

    Requires a ricer. Advance prep: Ideally, riced potatoes should dry in fridge overnight before further preparation.

  • Niemie on April 03, 2017

    Have made these twice now, and it's my absolute favorite way to eat a potato. Pay attention to the weight of potato, and take the time to dry the riced potatoes-- you'll be rewarded with little pillows.

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