Traditional Amish Boovashenkel (Potato Dumplings)

This is a traditional Amish Potato Dumpling.

The Amish name is Boovashenkel, which means "Boys Legs" in Pennsylvania Dutch.

This recipe is for making the Boovashenkel as a side dish with fried ham. Yummy.

As an alternative, sometimes the dumplings are boiled in a beef broth and served with stewed beef.

Amish Boovashenkel

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 (3/4 pound) sliced ham
• Additional chopped fresh parsley

Directions:

1. In a large bowl beat 2 eggs. Blend in as much flour as eggs will moisten. Add 1/2 teaspoon salt.
2. On a floured surface, roll out the dough until very thin. Cut into 6-inch circles.
3. 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.
4. Heat 2 quarts water to boiling in a large pot; add the 2 tablespoons salt. Drop stuffed dumplings into boiling water. Simmer gently, uncovered, for 12 minutes.
5. In a large heavy skillet, fry ham until heated through. Place on a warm platter. Surround ham with dumplings. Sprinkle with chopped parsley.

Makes 6 servings.

Enjoy.

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