EASY POTATO DUMPLINGS
A must to go with Polish sausage and sauerkraut! I didn't want to dig for my paper copy of the recipe, so I thought I'd search for it and I was shocked it wasn't on here.
Provided by NE mom
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 59 g, Cholesterol 99.8 mg, Fat 3.4 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 1.1 g, Sodium 725.3 mg, Sugar 1.9 g
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
POTATO & CARROT DUMPLINGS
Make and share this Potato & Carrot Dumplings recipe from Food.com.
Provided by Abe ray
Categories Breads
Time 27m
Yield 36 large dumplings, 3-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash potatoes and carrots carefully.
- Grate the potatoes & carrots together.
- Let drain in a colander to get rid of excess moisture.
- Press the carrots & potatoes together into a small or large ball.
- Steam in the water in a steaming basket for about 2-3 minutes.
- Optionally you could boil them until they float to the serfice of the boiling liquid(the liquid just has to be drinkable & not poisonious to anybody).
- Add salt and pepper then serve.
Nutrition Facts : Calories 412.2, Fat 0.6, SaturatedFat 0.2, Sodium 88.8, Carbohydrate 93.7, Fiber 13.1, Sugar 7.5, Protein 10.7
POTATO DUMPLINGS
The dumplings turn out even better if the potatoes are cooked, riced, and refrigerated, uncovered, a day ahead. If you have the space, since you are already making the sauerbraten a day ahead, cook and rice the potatoes then, too -- the dumplings will be even fluffier!
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h30m
Yield Makes 15
Number Of Ingredients 9
Steps:
- Cover potatoes by 2 inches of water in a large saucepan; add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until tender and the tip of a knife pierces potatoes easily, 30 to 45 minutes. Drain. When cool enough to handle, peel and pass potatoes through the fine holes of a ricer. Spread out on a rimmed baking sheet; let cool completely. Potatoes can be refrigerated, uncovered, up to 1 day ahead.
- Meanwhile, cut bread into 1/2-inch cubes. Melt butter in a medium skillet over medium-high heat. Add bread and cook, turning occasionally, until golden brown on all sides, about 4 minutes. Season with salt.
- Add nutmeg, flour, potato starch, 1 tablespoon salt, and pepper to riced potatoes. Toss to combine. Add eggs and stir with your hands until mixture comes together. Knead about 6 times to form a dough.
- Bring a large pot of salted water to a boil. Preheat oven to 200 degrees. Scoop 1/4 cup dough, make an indentation in the center, and place 2 croutons in it. Form dough into a ball, enclosing croutons. Repeat with remaining dough. Reserve extra croutons.
- Working in batches, carefully drop dumplings into boiling water. (Do not crowd pot.) When dumplings float, partially cover and cook, turning occasionally, 15 minutes more. Transfer to a rimmed baking sheet, cover with foil, and keep warm in oven. Repeat with remaining dumplings. Serve warm, with reserved croutons.
VEGETABLE SOUP WITH CARROT DUMPLINGS
Make and share this Vegetable Soup With Carrot Dumplings recipe from Food.com.
Provided by weekend cooker
Categories Cheese
Time 1h5m
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 19
Steps:
- In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.
- Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.
- Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
- In a small bowl, combine flour and water until smooth, and stir into vegetable mixture, bring to a boil, cook and stir for 2 minutes or until thickened.
- Stir in cabbage and peas.
- FOR THE CARROT DUMPLINGS.
- In a small bowl, combine baking mix, carrots, and parsley.
- Stir in water until moistened, then drop in 10 mounds onto simmering soup.
- Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
- Garnish with cheese.
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