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 DUMPLING SOUP
Put on your woolies and bundle up, 'cause our Potato Dumpling Soup is a Fargo favorite that's full of comfort. Between the rich broth and the homemade dumplings, we can't decide what we like best about this dish. All we know is that it's sure to help warm you up, from the inside out!
Provided by Ginsburg Enterprises
Categories Soups
Number Of Ingredients 13
Steps:
- In a medium skillet over medium heat, melt butter; cook potatoes and onion 10 to 15 minutes, or until tender. Add milk and pepper and heat until hot. Do not boil. Remove from heat and set aside.
- In a medium bowl, combine flour, baking powder, salt, and water; mix well to form a stiff dough (you may need to use your hands). Roll dough into a 1/2-inch rope, then cut into 1/2-inch pieces.
- In a soup pot over medium-high heat, bring 4-1/2 cups chicken broth to a boil. Add carrot and drop dough pieces into broth. Cover, reduce heat to low, and cook 15 to 20 minutes, or until dumplings are light and fluffy in center. In a small bowl, whisk remaining 1/2 cup broth and cornstarch until smooth. Add potato mixture, cornstarch mixture and parsley to soup pot and heat 5 minutes, stirring occasionally or until heated through.
POTATO DUMPLING SOUP RECIPE - (4.6/5)
Provided by kayjayjohnson
Number Of Ingredients 14
Steps:
- For dumplings: In a medium mixing bowl, stir together the flour, baking powder and salt. Make a well in the center of the mixture. In a small mixing bowl, stir together the egg, milk and oil. Add to the flour mixture; mix well. Cover; set aside. For soup: In a 4-quart Dutch oven, gradually stir chicken broth into white sauce mix until mixture is smooth. Stir in potatoes, onion, ham, evaporated milk and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. Drop rounded teaspoons of dough into the soup (don't worry if dumplings touch). Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes more or until potatoes are tender and a toothpick inserted near the center of a dumpling comes out clean. Sprinkle with parsley. Makes 10 side-dish servings (10 cups).
CHICKEN SOUP WITH POTATO DUMPLINGS
Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!-Marie McConnell, Shelbyville, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 354 calories, Fat 14g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 1774mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
DUMPLING SOUP
My mom always made this soup on washday as it was quick to make and very satisfying. It's still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.
Provided by KB COUNTRYGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
- Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
- Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
- When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 63.8 g, Cholesterol 54.1 mg, Fat 16 g, Fiber 6 g, Protein 11.1 g, SaturatedFat 6 g, Sodium 1077.8 mg, Sugar 2.9 g
VEGETABLE DUMPLING SOUP RECIPE BY TASTY
Here's what you need: flour, baking powder, salt, olive oil, warm water, onion, carrots, garlic, dried dill, dried sage, dried thyme, pepper, potato, vegetable broth, bay leaf, fresh parsley
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
- In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
- Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
- Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
- Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
- Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
- To serve, garnish with lots of fresh parsley.
- Enjoy!
Nutrition Facts : Calories 1034 calories, Carbohydrate 84 grams, Fat 70 grams, Fiber 3 grams, Protein 4 grams, Sugar 17 grams
CREAMY POTATO SOUP WITH DUMPLINGS
This recipe is basic. You can add carrots and other veggies and herbs to your taste. This is basic, but delicious!
Provided by Cheryl E
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- To make soup: boil celery in the water until just tender, DO NOT DRAIN.
- Add all ingredients and cover with remaining water"just enough" to cover veggies.
- Boil on medium high till tender, (approximately 10 minutes).
- Mash slightly to eliminate chunks.
- Add milk and set aside.
- To make dumplings, sift together dry ingredients.
- Stir in herbs.
- Beat egg and milk together and add to dry ingredients.
- Stir just until moistened.
- Then combine: Bring soup back to burner, bring to a boil; turn burner on low.
- Drop dumplings by tablespoonful into liquid.
- Cover tightly and simmer gently for 20-minutes--do not lift lid.
- ENJOY.
POTATO SOUP WITH OLD-FASHIONED DUMPLINGS
Make and share this Potato Soup With Old-Fashioned Dumplings recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a 4-quart Dutch oven, gradually stir broth into white sauce mix until smooth.
- Stir in potato, onion, ham, evaporated milk, and pepper.
- Bring to boiling, decrease heat.
- Cover and simmer for 15 minutes, stirring occasionally; taste and adjust seasoning.
- Dumplings-in a medium bowl, stir together the flour, baking powder, and salt.
- Make a well in the center of the flour mixture.
- In a small bowl, lightly beat the egg with a fork; stir in the milk and vegetable oil.
- Add egg mixture to flour mixture; stir with a fork until flour mixture is moistened.
- Using rounded teaspoonfuls, drop dumping dough onto hot soup.
- Return to boiling, decrease heat.
- Simmer, uncovered, for 10-15 minutes or until potatoes are tender and a toothpick inserted into a dumpling comes out clean.
- If desired, sprinkle with fresh snipped parsley.
Nutrition Facts : Calories 426, Fat 15.5, SaturatedFat 5.7, Cholesterol 71.4, Sodium 300.2, Carbohydrate 52.4, Fiber 3.5, Sugar 2.2, Protein 19.8
PORTUGUESE POTATO DUMPLING SOUP
Steps:
- Wash the potatoes and place in a small saucepan. Cover with cold water and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 to 35 minutes until the potatoes are tender. Drain.
- Peel potatoes while they are still warm. (Not too hot, or you might burn your hands.) Place the peeled potatoes in a ricer over a small bowl and push through. Alternatively, using the back of a spoon or a rubber spatula, mash the potatoes through the holes in a colander into a bowl set below it. You can mash the potatoes by hand, but the dumplings won't be as fluffy.
- Add the ham, Parmesan, beaten eggs, butter, nutmeg, and the remaining 1 teaspoon of salt to the mashed potatoes. Mix well to combine.
- Line a small baking sheet with paper towels, and place the flour in a small mixing bowl.
- Roll the potato mixture into little balls, about 2 rounded teaspoonfuls each. Toss each dumpling in the flour, shake off the excess flour and place on the prepared baking sheet. Set aside.
- In a 6-quart soup pot or stockpot, combine the beef broth, chicken broth, water, onion, carrots, parsley and cilantro. Bring to a boil and boil for 10 minutes. Turn off the heat and cover to keep warm.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium to medium-high heat. Add 1/3 of the potato dumplings to the skillet, leaving enough room to turn them. Brown the dumplings on all sides, 6 to 8 minutes, until golden, and transfer to a paper towel-lined plate or baking sheet. Continue to brown the remaining dumplings, using 2 tablespoons of the oil for each batch.
- Heat the beef-chicken stock over medium-high heat until simmering, Using a ladle, carefully place the dumplings into the simmering stock. Simmer dumplings for 3 to 5 minutes. Serve immediately since the dumplings are fragile.
STUFFING DUMPLING SOUP
Smash it up eggs and flour, and leftover stuffing transforms into a tender dumpling dough. A simple bone broth made from your turkey carcass creates a savory base, which you then load up with kale and sweet potatoes for a hearty, healthy post-Thanksgiving meal. If you prefer to roll your dumplings into visually perfect balls, leave out the 1/3 cup turkey stock for a sturdier dough, but if you don't mind a rustic look, that additional moisture ensures a lighter dumpling.
Provided by Sohla El-Waylly
Categories dinner, soups and stews, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare the stock: Roughly chop the carcass so you don't have any pieces bigger than your hands. (This is just so the pieces fit more compactly in the pot - don't overthink it.) Place in a pressure cooker. Add the vinegar and cover with 2 1/2 quarts water. Bring to full pressure and cook for 1 1/2 hours. Allow the pressure cooker to cool down naturally, pluck out and discard the larger bones, then strain the stock through a fine-mesh sieve, discarding solids. You should have 9 to 10 cups of stock. (You can also prepare the stock on the stovetop in a large pot, simmering for 3 1/2 to 4 hours, and topping off with water as needed.) Leftover stock can be kept in the refrigerator for 3 days or frozen for up to 3 months.
- Prepare the soup: In a large Dutch oven or heavy pot over medium-high heat, melt the butter until foamy. Add the sweet potatoes, onion and a big pinch of kosher salt. Cover and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes.
- Add the kale, garlic and red-pepper flakes, and season with a big pinch of kosher salt. Cover the pot and cook until the greens are wilted, about 2 minutes.
- Add 2 quarts of the prepared turkey stock and season with kosher salt to taste. Increase the heat to bring the soup to a boil, then reduce to an active simmer and cook, partly covered, until the greens and sweet potatoes are tender, about 20 minutes.
- While the soup simmers, prepare the dumplings: In a medium bowl, combine the stuffing and 1/3 cup of the turkey stock, and mash with a potato masher until the stuffing is broken up. Add the eggs, flour, baking powder and a big pinch of kosher salt, and mix until well combined.
- Taste the soup and adjust the seasoning to taste with more salt, red-pepper flakes and vinegar, if needed. Stir in the turkey.
- Using two big spoons, plop the stuffing mixture into the soup like big drop biscuits. Cover the pot, reduce heat to low, and gently simmer until dumplings feel set and firm, 15 to 20 minutes.
- Divide soup across bowls. (If storing leftovers, scoop the dumplings out of the soup and store separately to prevent them from soaking up all the broth as they sit. Dumplings and soup will keep refrigerated for up to 2 days.)
SWEDISH POTATO DUMPLING SOUP
Family and friends gather around our table throughout the year to enjoy good company and great food. As part of our traditional Christmas Eve meal, I serve this hearty soup.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings (3 quarts).
Number Of Ingredients 19
Steps:
- In a 5-qt. soup kettle, combine the first 10 ingredients. Cover and slowly bring to a boil. Reduce heat; simmer for 3 hours. Remove chicken; set aside until cool enough to handle., Strain broth, discarding vegetables and seasonings. Add enough water to make 8 cups; return to kettle. Remove chicken from bones; discard bones and skin. Cut chicken into chunks; add to kettle along with beans and noodles. Bring to a boil; cook for 20 minutes., For dumplings, combine the potatoes, egg, cream, sugar and salt if desired in a medium bowl. Gradually add flour to make a stiff dough (it should form a peak when spoon is lifted). Drop by teaspoons into boiling soup. Cover and simmer for 3 minutes.
Nutrition Facts : Calories 192 calories, Fat 6g fat (0 saturated fat), Cholesterol 52mg cholesterol, Sodium 62mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
POTATOE SOUP WITH OLD FASHIONED DUMPLINGS RECIPE
Provided by Cathysr
Number Of Ingredients 7
Steps:
- Mix broth and white sause mix until smooth in dutch oven Stir in Potato, onion, ham, milk. Bring to boil. Reduce heat, cover and simmer 15 minutes. Drop rounded teaspoon fulls onto hot soup. Return to boiling. Reduce heat and simmer uncovered for 10 to 15 minutes or until potatoes are cooked and fork inserted into dumpling comes out clean. Old fashioned dumplings stir together: 1.5 cups flour 1 teaspoon baking powder 1/4 teaspoon salt Make a well in center of flour mixture In a small bowl lightly beat 1 egg, 1/2 cup milk and 2 tablespoons of vegetable oil. Add mixture to flour mixture. Stir with fork until flour is moistened.
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