GRANDMA'S POTATO DUMPLINGS
Don't be surprised if you make too many mashed potatoes on purpose. Day-old rolls and leftover spuds are scrumptious the second time around, turned into buttery potato dumplings. -Wendy Stenman, Germantown, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.
Nutrition Facts : Calories 255 calories, Fat 17g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 322mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
POTATO DUMPLINGS
Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is.
Provided by Helen
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
- In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
- Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.3 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 211.3 mg, Sugar 0.8 g
GRANDMA HELEN'S POTATO DUMPLINGS
Here is another recipe that brings up fond memories of growing up and my grandma teaching me how to cook. I think about once a week she would make something that required sauerkraut and potato dumplings. I can remember standing on a chair at the stove watching and learning! The secret to her wonderful dumplings is the farina...
Provided by Lori Borgmann
Categories Other Side Dishes
Number Of Ingredients 5
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!
POTATO DUMPLINGS
My Dad always made this family recipe when I was growing up. I'm sure he'll be proud to see I like it enough to share! These are the REAL thing!.......original German potato dumplings!
Provided by M. G.
Categories Healthy
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel 10-12 medium potatoes (about 7 cups).
- In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
- In a separate small bowl -- mix the eggs and salt and pepper.
- Pour the egg mixture over the shredded potatoes and using your hands, mix well.
- Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
- Fill a large pot 3/4 full with water and bring to a boil.
- Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
- Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
- Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
- Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!
Nutrition Facts : Calories 387.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 423.1, Carbohydrate 78.6, Fiber 5.6, Sugar 1.6, Protein 12.1
OLD FASHIONED POTATO DUMPLINGS
Make and share this Old Fashioned Potato Dumplings recipe from Food.com.
Provided by Duckie067
Categories Potato
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together to form a soft dough.
- Drop by tablespoon full into a slightly salted boiling water.
- Cover and boil until light and fluffy (approximately 12 minutes).
- Do not lift lid or they will fall and turn out doughy.
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