Potato Dumplings

11

"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."

Ingredients

50 m {{adjustedServings}} servings 136 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
  2. 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.
  3. Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.
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Reviews

11
  1. 11 Ratings

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Just tried this recipe and loved the ease and speed of preparation. The self rising flour is very important. I didn't peel the potatoes which gave the dumplings a less smooth texture, which we l...

I made this recipe to go along with a Goulasch recipe I recently acquired. I was trying to recrete this dish I had in a German restaurant that was Goulasch with potato dumplings. The recreatio...

Delicious. I used baking potatoes because they seem to work well for homemade gnocchi too. And I think the crouton in the centre keeps the dumpling from being raw in the middle after cooking? No...