from Executive Chef Greg Harrison of the Five Crowns in Corona del Mar
Yields 6 portions
Large pot with 1 gallon boiling water
1 lb. russet potatoes
8 oz. all-purpose flour
¼ lb. rinsed and trimmed mushrooms
1/3 c. vegetable or chicken stock
Boil potatoes (skin on) until fork tender.
Strain and peel potatoes with a towel.
Cool potatoes to room temperature.
Press potatoes through a ricer or break up with a potato masher.
Refill your pot with a gallon of water, add salt and bring water to a boil.
In a large bowl, mix the potatoes with oz. of flour and the whole egg.
Mix well until all ingredients are incorporated.
Use the remaining oz. to dust and clean dry work surface. Using a kitchen knife, portion the dough into 6 inch long strips and roll with your hands until as big around as a nickel.
Lay 3 rolled pieces next to each other and cut into
½ inch dumplings with a kitchen knife.