POTATO DUMPLINGS
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings (20 dumplings)
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a gentle boil.
- Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
- Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
- Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.
CROUTON-FILLED POTATO DUMPLINGS
Mashed potatoes are formed into dumplings and served as an accompaniment to sauerbraten at Haussner's, a German restaurant in Baltimore.
Yield Makes about 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Place bread on baking sheet. Bake until crisp, about 10 minutes. Cool.
- Cook potatoes in large pot of boiling salted water until tender, about 45 minutes. Drain. Cool slightly. Peel. Cut potatoes into large pieces. Refrigerate until cold, about 30 minutes.
- Mash potatoes in large bowl. Mix in salt and nutmeg. Add 1/2 cup flour and cornstarch. Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky. Mix in egg. Form dough into balls, using 1/4 cupful for each. Insert bread cube into center of each dumpling; roll dumpling between palms to enclosed bread cube completely and form smooth ball.
- Working in batches, cook dumplings in large pot of boiling salted water 10 minutes. Using slotted spoon, transfer dumplings to large bowl.
POTATO DUMPLINGS I
My grandma made these every Thanksgiving. I have carried on the tradition. I always make more than we need. My family loves them sliced and fried with the leftovers. Serve with gravy.
Provided by Marcia Kammann
Categories Side Dish Potato Side Dish Recipes
Yield 11
Number Of Ingredients 6
Steps:
- The day before, boil potatoes with the skins on until tender. Cook enough to make at least 6 cups cold riced potatoes. Peel the potatoes, and rice them. Refrigerate them until needed.
- Brown 2 to 3 pieces of bread in butter or margarine for croutons. Cut into small pieces, and let cool.
- Combine riced potatoes, 5 or 6 beaten eggs, salt, and flour. Add croutons, and mix together. The mixture should stick together. Too much flour will make them heavy.
- Form into balls about the size of tennis balls. Drop into boiling water in a large pot. Cover and cook for 10 minutes. Serve immediately.
Nutrition Facts : Calories 220.3 calories, Carbohydrate 35.3 g, Cholesterol 107 mg, Fat 5.3 g, Fiber 1.8 g, Protein 7.6 g, SaturatedFat 2.3 g, Sodium 314.7 mg, Sugar 1.7 g
STUFFED POTATO DUMPLINGS
"THIS IS A sticky part of the meal to prepare, but these dumplings are so good they're worth the mess! When I was a child, I loved to watch the cooking dumplings pop to the top of the pot of boiling water. We youngsters always had two helpings...one with sauerbraten gravy and the other with warm plum jam on top!
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 15 dumplings.
Number Of Ingredients 12
Steps:
- For croutons, melt butter in small skillet; brown bread cubes. Set aside. , In a saucepan, boil potatoes in water to cover until tender. Cool; rice potatoes and place in a large bowl. Add the flour, baking powder, salt and nutmeg. Stir in eggs; beat until mixture holds it shape. , With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. , Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet; cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.
Nutrition Facts :
POTATO DUMPLINGS II
This recipe has a few more spices in it. It is from Mrs. George C. Fiehler, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782
Provided by Charlotte J
Categories Potato
Time 33m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- On day one cook and rice potatoes and put in the refrigerator.
- On the second day mix thoroughly with the remaining ingredients.
- Mold potato mixture firmly into small balls with croutons as center.
- (4 slices of bread, diced and toasted in butter provide enough croutons.) Molded dumplings are dropped into boiling salt water and cooked for 3 minutes.
- They are done when they rise to the surface.
Nutrition Facts : Calories 204.7, Fat 3.5, SaturatedFat 1.1, Cholesterol 124, Sodium 2383, Carbohydrate 35.1, Fiber 3.8, Sugar 1.5, Protein 8.4
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
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