Grated Potato Dumplings

Grated Potato Dumplings

38
Maureen 0

"This is an old family recipe that I have never found in any book. They're great served with meat gravy or cooked sliced onions in melted butter."

Ingredients 55 m {{adjustedServings}} servings 398 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 88.3g
  • 28%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 604 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat a large pot of water to boiling.
  2. Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
  3. Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
  4. Drain in colander. Rinse with hot water. Serve with gravy or melted butter.
Tips & Tricks
Creamy Au Gratin Potatoes

See how to make the best creamy scalloped potatoes.

Pan-Roasted Marble Potatoes

See how to make colorful pan-roasted baby new potatoes with bacon.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 38

  1. 41 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
MOGAN813
3/16/2004

This is a recipe that my Oma made also. I tried it once and they did tend to fall apart, from the look of the dumplings I figured out the grate was too large. So I ajusted to the finest grate the second time and squeezed the grated potato's as dry as I could get them. I remembered my Oma wringing the grated potato's. First time was good, second try was excellent. I so think the grate needs to be super fine. Thank you.

Vikingprin
9/30/2007

This is nearly identical to our old family favorite. We always put in a bit of egg to hold it together. The size of the grate shouldn't matter, but you have to get ALL the water out and add flour until it won't hold any more. We usually boil a ham shank for an hour or two, then drop the dumplings in with it. The next morning, we slice up the leftover ham and potatoes and fry them in butter. Mmmmm. The most interesting part to me was my Grandma telling me how when they lived on a farm, this was what they lived on at the tail end of winter. Only the toughest, saltiest cuts of pork were left, and some half-rotten potatoes, but it was enough to stretch just a little store bought flour into a family meal.

niecy
1/7/2007

This is the recipe my mom and her mom always used. It's tradition in our family to fry the dumpling with cut up wieners and saurkraut. (so yummy)After my mom passed away, I didn't have the exact measurements, my grandma just told me, "some potatoes, some flour", so I was happy to come across this recipe. It's exactly the way my mom made them. Thanks!!!!