Here is a fabby recipe that I use quite frequently. You can add herbs and spices to your own taste. I also find these dumplings, once refrigerated, can even be used to take in to work for a midday snack in your lunch box as they firm up quite nicely!
Cheese and Potato Dumplings
- 2 lbs of potatoes peeled (set aside the peel to bake in the oven for another delicious snack)
- 2 reconstituted dried eggs (or 2 fresh)
- 3 to 4 oz strong grated cheese
- salt and pepper
- dried herbs such as thyme (optional)
Cook the potatoes in boiling salted water
Set aside to drain in colander for 10 minutes
Mash potatoes, return to saucepan over low heat, add seasoning and herbs, mix well
Add eggs and half the cheese, mix well again and stir until potatoes firm up.
Once cooled a little form into 10 balls and roll in the remaining grated cheese
Place on greased baking tray and bake in a hot oven for 20 minutes or so until browned and crusty