Rolled Potato Dumplings Recipes

GRANDMA'S POTATO DUMPLINGS

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.

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.

ROLLED POTATO DUMPLINGS

Steps:

• Cover potato with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Reduce heat and simmer, uncovered, until potato is just tender, about 30 minutes. Drain, then cool on a plate at room temperature at least 4 hours, or chill, uncovered, in refrigerator overnight.
• Put flour in a large bowl. Peel potato, then force it through food mill into flour. Add egg and 1/2 teaspoon salt and knead lightly in bowl until dough just comes together. Transfer dough to a lightly floured surface and knead until smooth, about 1 minute. (Dough will have consistency of a soft cookie dough.)
• Roll dough into a 12-inch log with your palms on a lightly floured surface and cut into 24 (1/2-inch) pieces. Roll each piece into a ball, then roll each ball into a 2-inch-long log with tapered ends and curl into a crescent. Transfer crescents to a plastic-wrap-lined baking sheet.
• Bring 2 1/2 quarts water to a boil with 1 tablespoon salt in a 13- by 9- by 2 1/2-inch (3 1/2- to 4-quart) metal roasting pan, straddled across 2 burners. Add dumplings 1 at a time and, when first few dumplings rise to surface, reduce heat to a bare simmer and poach 5 minutes (do not let boil). Transfer dumplings with a slotted spoon to a large bowl of ice water and let stand 1 minute. Drain, then pat dry with paper towels.
• Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then sauté dumplings, turning over once with a spatula, until golden brown, about 7 minutes total. Sprinkle with pepper, nutmeg, and remaining 1/4 teaspoon salt.

EASY POTATO DUMPLINGS

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.