Humorous stories about the restaurant business

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By Bakerboy (Bakerboy) on Friday, September 08, 2000 - 12:59 pm: Edit

Hello everyone, I have a question. I just made potato dumplings for the first time. I have only had them once before and don't remember if they had no taste to them. Well the ones I made had no taste to them. I'm not sure if I did anything wrong but it was a fairly simple reciepe. There wasn't much to it, just a few ingredients and about 4 simple steps...Any input would be appreciated..

By Bakerboy (Bakerboy) on Saturday, September 09, 2000 - 05:48 pm: Edit

So anyone know the answer to my previous post? I have about 20 of the things in my fridge and I really don't want to waste them and make the recipe for a third time.

By W.DeBord on Saturday, September 09, 2000 - 06:39 pm: Edit

The answer is potato dumplings are bland as can be, add gravy like the old timers do. Their like mashed potatos and biscuits in my husbands mind, they just exist to go with the star (gravy).

By Bakerboy (Bakerboy) on Saturday, September 09, 2000 - 08:08 pm: Edit

Thanks a lot, I never tried them before except maybe once years and years ago. I saw a recipe for them so I figured I would give it a shot. I guess I didn't mess them up. I won't be making them again though, since they are supposed to have no taste like that.

By Vatel (Vatel) on Saturday, September 09, 2000 - 08:12 pm: Edit

Try lemon juice, fresh tarragon and black pepper
The lemon juice really accents the tarragon and adds a bit of kick to the dumplings.

By Jonnyboy on Saturday, September 09, 2000 - 08:20 pm: Edit

Try it with browned butter and sage or some type of nuts. Truffle oil is lovely as well.

By Chefrick (Chefrick) on Saturday, September 09, 2000 - 10:16 pm: Edit

Bakerboy,
The potato dumplings that I was taught how to make had a light texture,firm but not heavy,and had a nice mild potato flavor.They were flavored with minced green onion,fresh dill,and simmered in a light chicken stock.

By Chefrick (Chefrick) on Saturday, September 09, 2000 - 10:19 pm: Edit

Bakerboy,
The potato dumplings that I was taught how to make had a light texture,firm but not heavy,and had a nice mild potato flavor.They were flavored with minced green onion,fresh dill,and a bit of fresh grated nutmeg then simmered in a light chicken stock just until they puffed .