“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.” - by Marcia Kammann
Ingredients
Adjust Servings
Original recipe yields 10 - 12 servings
Directions
- 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
Amount Per Serving (11 total)
- Calories
- 220 cal
- 11%
- Fat
- 5.3 g
- 8%
- Carbs
- 35.3 g
- 11%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I absolutely love these dumplings! Great if you have leftovers to fry up the next day. YUMMY!!!!!..." See more"
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