Ingredients
- 1 pound russet potatoes
- 1/2 teaspoon kosher salt
- 1 cup oo or all purpose flour (plus a little more for dusting)
- 1/2 stick salted butter
Preparation
Baking Directions:
1.Preheat oven to 425 degrees.
2.Spread a layer of kosher salt onto a baking tray and place the potatoes on the salt.
3.Bake potatoes until slightly overbaked, about 45 minutes.
4.Let cool just enough to handle; cut in half and scoop out the insides; discard skins.
5.Pass the insides through a ricer and mount on top of a cutting board or clean work surface; make a well in the middle of the potatoes.
6.Add 3 egg yolks, salt, and nutmeg and work into the potato mixture by hand.
7.Sprinkle half of the flour onto the mixture and fold it in gently, being careful not to knead the dough as this will make it tough.
8.Add the remaining flour a little at a time; if the dough is too dry, add the remaining yolk until the dough is firm yet slightly soft.
9.Test the dough by rolling a 1/2 inch rope onto a floured surface; the dough should hold together.
10.Place a large pot of salted water on to boil; create an ice bath by filling a bowl with ice and cold water and inserting a colander into the bath.
11.Begin rolling 1/2 inch ropes on your floured work surface; cut dumplings into 1 inch “pillows.”
12.Dust pillows lightly with more flour and place on a parchment-lined and floured baking tray.
13.Carefully slide the dumplings into the boiling water in small batches.
14.Once the dumplings rise to the surface, let cook for 1 1/2 minutes.
15.Remove from the pot and immediately drop into the ice bath.
16.Once fully chilled, drain from the water and toss in canola oil to keep them from sticking to each other.
17.Keep covered and refrigerated until ready to crisp.
18.To crisp, melt butter in a large sauté pan on medium to medium-high heat.
19.Once butter browns slightly, add dumplings.
20.Flip periodically until they are golden brown and crisp; season with salt to taste and drain on a towel-lined tray.
