Potato Dumpling Platter Recipes

POTATO DUMPLINGS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Refrigerate for 2 hours or overnight. , Peel and grate potatoes. In a large bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. , Slice toasted bread into 24 squares, 1/2-in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in. ball. , In a large stock pot, bring salted water to a boil; add the test dumpling. Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center. , If test dumpling falls apart during cooking, add the mashed potato flakes to the batter. Let batter sit for 5 minutes; form remaining dumplings. Add to boiling water; return to a boil and follow the same cooking procedure. , Remove dumplings with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs.

POTATO DUMPLINGS

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.

POTATO DUMPLINGS

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!

POTATO DUMPLING CASSEROLE

Steps:

• Combine all dumpling ingredients; spoon into a large pastry bag, half at a time, fitted with large plain tube (opening should be about 1/2 in. diameter). Bring 5 qts. of salted water to a boil in a large stock pot, then adjust heat so water bubbles very gently. , Squeeze out dumplings over simmering water, cutting with scissors at 1-in. intervals and letting drop into water. Simmer, uncovered, until dumplings float, then simmer 1 minute more. Remove with a slotted spoon; drain and keep warm in a 2-qt. baking dish. , For the sauce, saute onion in butter until tender. Blend in flour. Add cream and broth all at once. Cook, stirring constantly, until thickened and bubbly. , Remove from the heat; stir in 1/4 cup Swiss cheese and 1/4 cup Parmesan cheese. Pour over dumplings; sprinkle with remaining cheese. , Bake at 350° for 45 minutes or until hot and bubbly and golden brown on top. Sprinkle with parsley if desired.

POTATO DUMPLINGS

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.

POTATO DUMPLING PLATTER

Steps:

• In a large skillet, heat oil over medium heat and add cabbage, onion, salt, ground black pepper and garlic; cook for 20 to 30 minutes or until tender.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 8 to 10 minutes or according to package directions; drain and stir in butter.
• Just before cabbage is done, stir in tomatoes; heat through. Gently stir perogies into cabbage mixture; serve.

POTATO DUMPLINGS

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.

GERMAN POTATO DUMPLINGS

Steps:

• Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl., Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls., In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean., Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.

PERFECT GERMAN POTATO DUMPLINGS

Steps:

• Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).
• Coarsely mash with a potato masher or use a potato ricer.
• In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
• Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
• Lightly dust the balls with flour (so they won't stick).
• In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
• With a spoon carefully drop dumplings into water.
• Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
• Remove dumplings with a large slotted spoon to a platter.
• In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.

OLD FASHIONED POTATO DUMPLINGS

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.

POTATO DUMPLINGS

Steps:

• Boil the potatoes until tender, and when they are cool enough to handle, peel them and put them through a ricer.
• While potatoes are cooking, saute the onion and celery in the butter over medium-low heat until tender and translucent but not browned. Add to riced potatoes and mix well.
• Add bread crumbs and flour to potatoes. Lightly beat the eggs, and add, with salt, to potatoes. Mix together very well, using your hands.
• When ready to cook, form the mixture into 2-inch balls, dipping your hands in cool water before working the sticky mixture.
• Bring water to a rolling boil. Add a tablespoon of salt, if desired. Drop the balls, one by one, into the boiling water and cook until they float to the surface. Do not try to poach too many at once: 6 or so should be enough to handle at one time. When they float, remove from water with a slotted spoon. Drain on paper towels, and serve in a warm bowl with butter drizzled over, if desired, or topped with the sauteed bread crumbs.