Klotski (Potato Dumplings In Chicken Broth) - cooking recipe

Ingredients

For the broth
3 -4 lbs chicken pieces (such as wings or legs)
1 small head of celery, carefully washed and trimmed, cut into 1-inch chunks
1 large yellow onion, coarsely chopped
1 bouquet garni containing bay leaf, parsley, thyme
1 large carrot, thickly sliced
1/2 teaspoon peppercorn
salt, to taste
chopped fresh parsley, to serve
For the potato klotski (dumplings)
3 medium potatoes, peeled, cut into 1-inch chunks
2 tablespoons butter
2 eggs
1 cup whole wheat flour
2 tablespoons chopped fresh basil
salt & freshly ground black pepper

Preparation

To make the soup: Add the chicken pieces, vegetables and bouquet garni to the pot. Pour in the cold water to cover the ingredients and bring to the boil. Then reduce the heat, add the peppercorns and cover partially. Simmer gently for 2 hours. Skim of any scum when the water first boils and skim occasionally again during simmering.
Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season with salt.
To make the klotski: Cook the potatoes in a pan of salted boiling water for 10-15 minutes, or until cooked through. Drain and mash the potatoes with butter. Add eggs, basil, salt, pepper and little of the flour. Quickly mix the ingredients into the potato, adding more flour as you go, until you have a smooth, firm dough. Divide the mixture into small dumplings. Cook the klotski in chicken broth, boiling for about 5 minutes, or until they rise to the surface.
Taste the soup and adjust the seasoning. Ladle into warm bowls and serve with 3-4 potato klotski and sprinkled with parsley.