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Potato Dumplings

A great light accompaniment to Roast Goose


1 kg – 2 lb potatoes
30g -1 oz plain flour
30g – 1 oz semolina
1 1/2 teaspoon freshly grated nutmeg
2 beaten eggs
2 tablespoons dried breadcrumbs
Salt & Pepper


Boil the potatoes in salted water for about 10 minutes until almost tender, drain and leave to cool before peeling.
In another bowl mix together the semolina, flour, salt, pepper and nutmeg.
Grate the potatoes and add to the bowl. Stir in lightly.
Add the eggs and mix to form a soft dough, adding a little more flour if necessary. Using floured hands, form around 20 small balls.
Cook the dumplings in salted boiling water for 8-10 minutes or until they bob to the surface, then remove with a slotted spoon and drain on kitchen paper.Roll the dumplings in the toasted breadcrumbs before serving.

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