STUFFED POTATO DUMPLINGS
"THIS IS A sticky part of the meal to prepare, but these dumplings are so good they're worth the mess! When I was a child, I loved to watch the cooking dumplings pop to the top of the pot of boiling water. We youngsters always had two helpings...one with sauerbraten gravy and the other with warm plum jam on top!
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 15 dumplings.
Number Of Ingredients 12
Steps:
- For croutons, melt butter in small skillet; brown bread cubes. Set aside. , In a saucepan, boil potatoes in water to cover until tender. Cool; rice potatoes and place in a large bowl. Add the flour, baking powder, salt and nutmeg. Stir in eggs; beat until mixture holds it shape. , With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. , Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet; cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.
Nutrition Facts :
SAUSAGE FILLED POTATO DUMPLINGS
Mashed potato dumplings are filled with spices sausage and fried until crispy on the outside. A delicious new way to serve holiday potatoes.
Provided by Janette Fuschi
Categories Side
Time 21m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To a sauté pan add the sausage meat, onion, sage and fennel.
- Cook over medium heat, breaking up the meat as it browns, about 10 minutes.
- Transfer the sausage to a bowl and set aside.
- To the mashed potato add the salt, pepper, egg and flour.
- Mix well until the egg and flour are well combined.
- Take a golf ball size handful of potato and shape into a flat pancake.
- Place 1 tablespoon of sausage in the center, then place another pancake of potato on top, sealing the edges. Shape into 'hockey' puck shapes.
- To a sauté pan add the oil ¼ full over medium heat.
- Once the oil starts to ripple, carefully add 3 dumplings (don't overcrowd the pan).
- Fry the dumplings for 2-3 minutes per side until golden brown. Drain on a paper towel and serve warm.
POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)
This is a traditional Norwegian main dish. My grandmother always served it with fresh peas. As good as the potato klubb are the first day, they're even better the second day sliced and fried in butter until golden brown. We like to have them for breakfast with fried eggs.
Provided by Vickie Spencer
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
- Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
- Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.
Nutrition Facts : Calories 378 calories, Carbohydrate 37.7 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 14.6 g, Sodium 910.8 mg, Sugar 0.8 g
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.
GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)
The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.
Provided by Chef John
Categories Side Dish Vegetables
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
- Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
- Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
- Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
- Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
- Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 32.7 g, Cholesterol 77 mg, Fat 13.3 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 103.9 mg, Sugar 1.3 g
SAUSAGE-STUFFED POTATOES
These cheese-topped baked potatoes stuffed with pork sausage are nearly a meal in themselves. "I learned to cook at my mother's side," recalls Janice Murray of Rogers City, Michigan, "and this recipe was a family tradition."
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; bake at 400° for 1 hour or until tender. , In a skillet, cook sausage over medium heat until no longer pink; drain. Cool potatoes slightly; cut in half lengthwise. Scoop out the pulp and place in a bowl; add butter and mash. Stir in Parmesan cheese, pepper and sausage. Spoon into potato shells., Place in an 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 758 calories, Fat 43g fat (19g saturated fat), Cholesterol 96mg cholesterol, Sodium 956mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 6g fiber), Protein 25g protein.
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