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 servings 136 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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...

Most helpful critical

My dumplings turned out soggy. Most were falling apart in the broth. Maybe more flour next time? Less cooking time? more? It was good enough that I'll keep modifying until I get it right!

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...

My husband really enjoyed these. I made them with pot roast and cooked them right in the gravy!! G.H. Linden, N.J.

These were perfect. Exactly what I was looking for.

These came out wonderfully, even though I used less broth than I should have. I made them to go with the traditional sauerbraten recipe so didn't cook them in the same pot as the roast. I don'...

This is my staple dumpling recipe. The only thing I do different is instead of croutons I was always taught to take slices of bread soaked in milk that you tear up and throw into the mixture. My...

My dumplings turned out soggy. Most were falling apart in the broth. Maybe more flour next time? Less cooking time? more? It was good enough that I'll keep modifying until I get it right!

Great taste, but the dumplings fell apart (must have been my fault).