Recipe potato dumplings in corned beef water?

Try one of these, they are all delicious:


http://www.celtnet.org.uk/recipes/miscel鈥?/a>


http://recipes.smashits.com/24616-recipe鈥?/a>


http://lostnewyorkcity.blogspot.com/2009鈥?/a>Recipe potato dumplings in corned beef water?
Potato Dumplings I





3 pounds (9) medium-size potatoes


3 egg yolks, beaten


3 tablespoons cornstarch


3 tablespoons raw farina or Cream of Wheat


1/2 teaspoon pepper


1 1/2 teaspoons salt


1/4 teaspoon grated nutmeg


1 cup toasted or fried bread cubes


flour


1 1/2 quarts boiling salted water (1 1/2 teaspoons salt)





Scrub potatoes. Boil in saltedcorned beef water until just soft enough to mash. Drain and mash smoothly. Add egg yolks, cornstarch, cereal, pepper, salt and nutmeg. Beat well; shape into dumplings; place few bread cubes in center of each. (It is a good idea to shape 1 dumpling first, and if it does not hold together while cooking, beat a little flour into dumpling mixture before shaping remainder.)





Roll each dumpling lightly in flour. Cook in rapidly boiling corned beef salted water 15 to 20 minutes. Remove cooked dumplings from water; serve hot. Makes 12 or more dumplings.





Potato Dumplings II





2 pounds (6) raw potatoes


10 slices bread


1 teaspoon salt


1/4 teaspoon pepper


1 onion, grated


1 teaspoon minced parsley


2 eggs, well beaten


1/4 cup flour


1 1/2 quarts boiling salted water





Wash, peel and grate potatoes. Soak bread in a little cold water; squeeze out as much water as possible. Mix bread, salt, pepper, onions and parsley. Add potatoes and eggs; mix well.





Form into balls; roll lightly in flour; drop into corned beef salted boiling water (1 teaspoon salt to each quart water). Cover pot tightly; boil 15 minutes. Serve with sauerkraut, beef, or chicken. Serves 4 or more.