Rolled Potato Dumplings Recipes

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EASY POTATO DUMPLINGS



Easy Potato Dumplings image

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

6 cups leftover mashed potatoes
4 cups all-purpose flour
¾ cup dry farina cereal (such as Cream of Wheat®)
3 eggs
3 egg yolks
2 teaspoons salt

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

ROLLED DUMPLINGS



Rolled Dumplings image

This is a great addition to any broth, vegetable or noodle soup.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Yield 7

Number Of Ingredients 6

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅓ cup shortening
½ cup milk
2 (14.5 ounce) cans chicken broth

Steps:

  • Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
  • Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 28.4 g, Cholesterol 1.4 mg, Fat 10.5 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 479.4 mg, Sugar 0.9 g

POTATO DUMPLINGS



Potato Dumplings image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 40m

Yield 4 servings (20 dumplings)

Number Of Ingredients 11

8 tablespoons salted butter
3 sprigs thyme, leaves removed
2 cloves garlic, minced
1 large onion, sliced thinly
Kosher salt
1 cup leftover mashed potatoes
1/2 cup shredded white Cheddar
1/4 cup sour cream
20 wonton wrappers
1/2 cup white wine
1/4 cup chopped fresh parsley, plus more for garnish

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.

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE



Grandma's Dumplings from Scratch: 100+ Year Old Recipe image

Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.

Provided by CookingBlues

Categories     Stew

Time 20m

Yield 1 big pot, 6-8 serving(s)

Number Of Ingredients 7

2 cups flour
1 teaspoon baking powder, scant
1 tablespoon Crisco
1 teaspoon Crisco
1 pinch salt
1 pinch pepper
3/4 cup water

Steps:

  • Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
  • Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
  • Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
  • Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3

SWEET POTATO DUMPLINGS



Sweet Potato Dumplings image

If you love candied sweet potatoes, you need to try this simple recipe. Callie suggests serving these as an appetizer, but they are a delicious dessert too. Sweet potato patties can be found in the frozen food aisle at grocery stores. Turning them into nuggets is a great way to use them. The crescent roll dough holds in the sweet...

Provided by Callie Hill

Categories     Other Appetizers

Time 50m

Number Of Ingredients 8

2 can(s) crescent rolls
1 pkg sweet potato patties (cut in half)
2 c sugar
2 c water
1 1/2 stick butter
1 Tbsp vanilla extract
1 Tbsp corn starch
1 1/2 - 2 Tbsp cinnamon for sprinkling on top

Steps:

  • 1. Preheat oven to 350° F.
  • 2. Cut each patty in half.
  • 3. Open and unroll the crescent rolls. Separate the triangles. Place each sweet potato patty on the wide end of each triangle.
  • 4. As you roll up each sweet potato half in the crescent roll, tuck the ends in. They don't have to be perfect, they don't have to be sealed so it's okay if the sweet potatoes aren't completely covered.
  • 5. After you finish rolling them up, place them in a 9x13" glass baking dish with the pointy end of the crescent roll facing down.
  • 6. In a saucepan, combine the water, sugar, and corn starch. Mix well. Add the butter. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved.
  • 7. Remove from heat and stir in the vanilla extract.
  • 8. Pour the sugar mixture over the dumplings.
  • 9. Sprinkle with cinnamon.
  • 10. Bake in the preheated 350° F oven for 35 to 40 minutes.
  • 11. Let sit 15-20 minutes before serving.

OLD FASHIONED ROLLED DUMPLINGS



Old Fashioned Rolled Dumplings image

Old fashioned rolled dumplings good with chicken or stews. My grandma always made them with fruit compote or tomatoes.

Provided by boldlyreal

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
1/2 cup milk
5 cups broth or 5 cups juice

Steps:

  • Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
  • Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.

ROLLED POTATO DUMPLINGS



Rolled Potato Dumplings image

Provided by Kay Rentschler

Categories     Egg     Potato     Side     Sauté     Fall     Oktoberfest     Nutmeg     Boil     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 24 dumplings or 4 side-dish servings

Number Of Ingredients 9

1 (10-ounce) russet (baking) potato
1/2 cup unbleached all-purpose flour plus additional for dusting
1 tablespoon lightly beaten egg
1 tablespoon plus 3/4 teaspoon salt
2 tablespoons unsalted butter
1/4 teaspoon black pepper
3/4 teaspoon freshly grated nutmeg
Special Equipment
a food mill fitted with medium disk, or a potato ricer

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.

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