Catholic Recipe: Boxty Dumplings
Also Called: Potato Dumplings
Boxty is a rural Irish concoction, said to have originated during the Irish famine. It's a potato pancake made with flour and egg. Boxty is the traditional Irish fare for Shrove Tuesday or Feast of All Saints. Composed of grated raw potatoes, mashed cooked potatoes, with flour added as a binding agent, Boxty is either fried in a pan or browned on a griddle.
DIRECTIONS
Wash and peel the raw potatoes and grate them onto a piece of cheesecloth. Then squeeze them out, catching the liquid in a dish which must be allowed to stand so that the potato starch may settle. Mash the cooked potatoes over the raw, and season with salt. Pour off the potato liquid carefully; then scrape up the potato starch at the bottom of the dish and add to the potato mixture. Work in enough flour to make a good dough and knead for a few minutes; form into small balls the size of an egg, drop them into boiling salted water and cook them for forty-five minutes. Serve with a sweet sauce.
Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
