Egg Dumplings
Origin: Clarksville, Tennessee
Source: Martha McCulloch-Williams, 1913
Ingredients
- potato
- half the bulk of potato cold meat, finely chopped
- eggs, beaten
- hard-boiled eggs
- good gravy or rich tomato sauce
Instructions
- Mix the potato well with half its bulk of finely chopped cold meat (the leaner the better). Bind the mixture with beaten eggs.
- Divide the mixture and roll each portion around a hard-boiled egg.
- Lay the dumplings in a greased and floured pan, giving them plenty of room.
- Pour a good gravy or rich tomato sauce around them.
- Bake in a hot oven for ten to twenty minutes.