Boovashenkel

How to make Boovashenkel Recipe - This potato dumpling is an old Pennsylvania Dutch specialty. It makes a perfect side dish with ham. Accompany with a dandelion salad to be authentic!

Makes 6 servings

Ingredients:
2 eggs
About 1 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups mashed potatoes
1 egg, beaten
2 onions, chopped
1 tablespoon minced fresh parsley
Salt and pepper to taste
2 slices ham (about 1-1/2 pounds)
Additional chopped fresh parsley

Method:
In a large bowl, or in a food processor fitted with the steel blade, beat 2 eggs. Blend in as much flour as eggs will moisten. Add 1/2 teaspoon salt. On a floured surface, roll out dough until very thin.

Cut into 6-inch circles. In a large bowl, combine mashed potatoes, egg, onions and parsley. Add salt and pepper. Place a heaping tablespoonful of potato mixture onto each dough round.

Fold over and moisten edges; pinch to seal. Heat about 2 quarts water to boiling in a large kettle; add 2 tablespoons salt. Drop stuffed dumplings into boiling water.

Simmer gently, uncovered, 12 minutes. In a large heavy skillet, fry ham until heated through. Place on a warm platter. Surround ham with dumplings. Sprinkle with chopped parsley.