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
EASY POTATO DUMPLINGS
An easy & quick way to make potato dumplings for your favorite recipe or good just baked as a casserole for a side dish.
Provided by DoryJean54
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine Potato Buds & hot water.
- Add remaining ingredients in given order, mix well.
- Form into 2-inch balls with hands, flour hands occasionally so dough doesn't stick.
- Cook in boiling salted water until they rise to the top.
- Remove dumplings from water with a slotted spoon & place in butter casserole dish.
- Sprinkle with bread crumbs & keep layering melted butter, dumplings & crumbs.
- Cover with foil & bake at 325* for 5-10 minutes.
Nutrition Facts : Calories 303, Fat 13.5, SaturatedFat 7.8, Cholesterol 83.4, Sodium 454, Carbohydrate 38.6, Fiber 2, Sugar 1, Protein 6.8
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.
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
POTATO DUMPLINGS
Steps:
- Boil and mash potatoes. Add salt and cornstarch to thicken. Mix the onion with the beef, add salt and pepper and saute. Strain the juice from the saute. Form potatoes into balls. Stuff potatoes with meat so the potato is half full. Wrap the dumplings and brush them with egg yolk. Sprinkle non-flavored bread crumbs over the dumplings and bake them in a preheated 480 degree oven for 15 minutes or until they brown.
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 DUMPLINGS
Provided by Food Network
Categories main-dish
Time 45m
Yield 24 dumplings; 8 servings
Number Of Ingredients 11
Steps:
- In a large mixing bowl, soak the bread in the milk 2 to 3 minutes, until soggy. Using your hands, squeeze out and discard the milk. Place the bread in a large mixing bowl. Stir in the potatoes, onions, parsley, salt, pepper, nutmeg, and marjoram. Add the eggs to the mixture and mix well. Shape the mixture into about 24 (1 1/2-inch) round dumplings. Dip the dumplings into the flour to coat generously. Bring a large saucepan of lightly salted water to a boil over high heat. With a slotted spoon, gently add the dumplings to the water. Bring back to a boil. Reduce the heat to medium. Cover and cook about 15 minutes, until the dumplings expand and float to the surface. Serve with any kind of stew.
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.
GRATED POTATO DUMPLINGS
This is an old family recipe that I have never found in any book. They're great served with meat gravy or cooked sliced onions in melted butter.
Provided by Maureen
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 3
Steps:
- Heat a large pot of water to boiling.
- Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
- Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
- Drain in colander. Rinse with hot water. Serve with gravy or melted butter.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 88.3 g, Fat 0.6 g, Fiber 9 g, Protein 10.7 g, SaturatedFat 0.1 g, Sodium 604.1 mg, Sugar 3 g
GERMAN POTATO DUMPLINGS
Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.-Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 367 calories, Fat 14g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 524mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.
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.
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.
POTATO DUMPLINGS
These moist dumplings are an extra-special way to serve potatoes. The bread centers add a comforting touch, and the potato taste really comes through. They go so well with the Beef Rouladen and gravy. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 122 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 487mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
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 DUMPLING CASSEROLE
Yummy potato dumplings baked in a rich cheese sauce. A family favorite, and a great use for leftover mashed potatoes. You can also double the sauce recipe and use it as the base for a terrific macaroni and cheese casserole. If Jarlsberg cheese is not available at your store, you can use Swiss cheese.
Provided by Sue S.
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the mashed potatoes, 1 cup flour, eggs, salt and pepper until well blended. Spoon into a clean plastic bag.
- Bring 5 quarts of water to a boil in a large pot. Adjust heat so that water boils very gently. Cut a small opening in the corner of the baggie, and squeeze out dumplings into the water, cutting with scissors at 1 inch intervals. Let the dumplings simmer uncovered until they float to the top. Remove with a slotted spoon, and place in a 2 quart baking dish. Keep warm.
- Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Saute onion in butter until tender. Blend in 2 tablespoons flour until smooth. Pour in cream and broth, and cook, stirring constantly until thickened. Remove from heat and stir in half of the Parmesan cheese and half of the Jarlsberg until smooth. Pour over the dumplings in the dish. Sprinkle remaining cheeses over the top.
- Bake uncovered for 45 minutes in the preheated oven, until the top is golden brown and sauce is bubbly.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 34.2 g, Cholesterol 120.7 mg, Fat 20.7 g, Fiber 2 g, Protein 12.9 g, SaturatedFat 12.2 g, Sodium 1018.7 mg, Sugar 2.6 g
HERBED POTATO DUMPLINGS
I like to think of myself as a "recipe tinkerer". It's fun to take a recipe, add ingredients (like shredded potato to a traditional dumpling) and make the final result my very own. -Shawn Asiala, Boca Raton, Florida
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, mix the first eight ingredients. Stir in potatoes. Shape into 1-1/2-in. balls; dust with flour., Drop dumplings on top of simmering soup or stew of your choice. Reduce heat to low; cover and cook 30 minutes or until dumplings are cooked through. Serve immediately.
Nutrition Facts : Calories 143 calories, Fat 2g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 327mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.
POTATO DUMPLINGS
These little dumplings are really good with a roast or in soup.Make them twice the size and serve them instead of potatoes. When I do this I like to either brown them with a bit of butter or put a little sauce over them and bake them for 30 minutes at 325f - the larger dumplings take 20 minutes apprx to cook in the boiling salted water, cook them over medium heat. Try adding Garlic, chili flakes or other herbs to the dumplings for an entirely differect flavor
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients, mix well.
- Shape mixture into walnut sized balls.
- Drop balls one at a time into rapidly boiling water.
- Lift them out when they raise to the top and drain.
- Brown the dumplings in butter.
- Serve with roast or soup.
Nutrition Facts : Calories 236.1, Fat 3.1, SaturatedFat 0.9, Cholesterol 105.9, Sodium 113.4, Carbohydrate 44.1, Fiber 5, Sugar 2.4, Protein 8.5
POTATO DUMPLINGS
Provided by Nancy Harmon Jenkins
Categories dinner, side dish
Time 25m
Yield 4 - 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 638 milligrams, Sugar 3 grams, TransFat 0 grams
POTATO DUMPLINGS
Make and share this Potato Dumplings recipe from Food.com.
Provided by luv_2_cook
Categories Healthy
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Blend until you can handle the dough.
- Make into round balls.
- Cook for 10 minutes in boiling water that cover the dumplings.
- keep lid on pan.
Nutrition Facts : Calories 120.4, Fat 1.2, SaturatedFat 0.4, Cholesterol 36, Sodium 699.2, Carbohydrate 22.8, Fiber 1.1, Sugar 0.7, Protein 4
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