Potato Dumplings--, others

[Guest guest]

One more thing--we always do a " test " dumpling in the boiling water to

make sure it has enough flour so it does not fall apart. This is because

potatoes don't always contain equal amounts of moisture and starch every

time, so you need different amounts of flour each time.

I have never shredded them (you need them about the consistency of ground

beef); but, if you have a food processer (hand or electric chopper), you

might try that until you reach that consistency. If anyone has an Oster

Kitchen Center, that has a meat grinder attachment you could try. It

would take forever to shred enough, though.

You can usually pick up a meat grinder at yard sales around here for

$3-$5, or new for about $25. It is great to grind meat when it is on sale

(pork, chicken, turkey) in roasts or loins, etc. It is a lot quicker than

shredding for things you want done up really fine for recipes (like

sneaking in veggies or something).

I don't know if you would need xantham gum for this one. I am thinking I

might want to try mixing a couple of eggs with it (not called for in the

original recipe). I haven't made a gluten-free version of this before,

but I am planning to try; at least, it is a cheap recipe if I mess up.

Vivace, Proud 25.5yo w/Asperger's Syndrome & Dysthymia

Blessed Mother of , 6yo w/Autism, " Heaven's Joy, " and lots of

energy