Cream Of Wheat Dumplings Recipes

Steps:

• Mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. Roll dough into 4- to 5-inch long logs with the diameter of a quarter.
• Bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.

Steps:

• Large pot of boiled salt water (let simmer).
• Heat ½ liter water with salt and butter added to boiling.
• When it reaches the boil, add all of the cream of wheat at once.
• Stir continually till it bubbles (2- 3 minutes).
• Remove from heat& let cool, stirring often.
• In a large bowl, add 1 egg at a time to cream of wheat mixture and mix well.
• Add 1 Tbs flour and mix well.
• Put a tablespoon in boiling salt water before making each dumpling (to avoid sticking).
• Shape each dumpling into egg shape and place in simmering salt water.
• Make 30- 40 at a time.
• Let simmer approximately 20 minutes.
• When dumplings rise to top of water, remove& set aside.
• Make next batch.

Steps:

• 1. First thing after you rice or finely mash your potatoes put them into the fridge. When the potatoes are cold, add the remaining ingredients. Mix in the order given above. Shape into small balls or drop by teaspoons full into a large pot of boiling water that has 1 teaspoon of salt added to it. Cover with a lid. When they come back to a boil stir to loosen them if some are stuck to the bottom. Replace lid and boil for 10 to 15 minutes. Test your dumplings by taking one out of water and cutting it in half. If the center is raw cook them a few minutes longer.
• 2. Grandma traditionally served this with pork roast and sauerkraut. She also used pork chops, beef roast, beef tongue, roasted pig's ears, pig's feet, ox tail, etc. Grandma Helen's were and still are the best potato dumplings I have EVER tasted!