Potato Dumplings with Bacon and Onions29 Reviews
- Prep: 30 min
- Cook: 40 min
- Ready In: 1 hr 10 min
“These delicious potato dumplings have become a family tradition. Served with beef or pork roast, they are delicious with or without gravy. They are a little time-consuming but well worth the wait.” - by PAMINMI
Original recipe yields 6 servings
- Bring a large pot of lightly salted water to boil.
- Place potatoes in food processor, and pulse until finely chopped. Add eggs, and pulse a few times to combine. Pour mixture into a large bowl. Mix in enough flour to make a very thick dough.
- Place dough by spoonfuls into boiling water. Boil until done, about 20 minutes (depending on size). Drain, and set dumplings aside.
- Place chopped bacon and onion in a skillet over medium heat. Cook a few minutes until bacon releases fat. Place hot dumplings into pan; cook until bacon is crisp and onions and dumplings are browned.
Amount Per Serving (6 total)
- 162 cal
- 4.4 g
- 23.9 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"I'd like to address a few concerns from the reviews: This was a recipe passed to me from my mother-in-law and is one of those that doesn't list measured amounts, being made "from memory." The dumpling..." See mores vary from batch to batch.I have remade them several times with measurements and have found that two large potatoes equal approximately 2 cups of 1" cubed peeled potatoes and you will need around 2 cups of white flour. You may want to put in 1/2 cup at a time. Depending on the moisture content of the potatoes and/or the size of the eggs, you made need more than 2 cups. The last time I made, 2 cups was enough. The most recent batch I needed 2 1/2 cups. I always make a few dumplings first in the pan of boiling water. If they start to fall apart within a few minutes of cooking, you need to add more flour. It is not unusual to see some small pieces break from the edges. Take a dumpling out to taste--should be a little chewy in the middle and softer on the outside. To address the "blandness" that has been described, I realized there was no salt in the dough. I have started putting about 1/2 teaspoon of salt in the dough. Also, you will get a lot of salt from the bacon. If you aren't cooking with bacon and onions, plan on gravy or sauerkraut on top, or just add some butter to melt on. I hope this helps anyone willing to try my recipe."
"I made these dumplings tonight for dinner with pork cutlets and peas and pearl onions. The dumplings were by far the star of the meal. I didn't think they were that hard to make, especially with a f..." See moreood processor. Once the potato and egg were mixed together it was really soupy. I was afraid I would need another potato, but I just kept adding flour until it was like bread dough and they came out great. I used four good sized pieces of bacon and buzzed those in the food processor to cut them into small pieces. It made the food processor very greasy, but it was a lot faster than cutting with scissors and the pieces were nice and small. It's definitely not low fat or low cal, but they taste great and are easy to make. I think you could come up with a good soup based off of these dumplings. Maybe a corn chowder with bacon dumplings, yum... I'll have to experiment."
"I made these for dinner with a roast beef and veggie. The dumplings were very bland - I will try again, but will add seasoning to the 'dough'. I can see why one reviewer said she added too much flou..." See morer - it would be helpful if the ingredients listed an approx amount of flour to use. I started with a 1/4 cup and kept adding 1/4 cups until I had put 1 1/4 cups of flour in. I also had far too much onion - I used a Vidalia and it ssems that 1/2 a large Vidalia is a lot more than 1/2 of a yellow onion. My husband asked me if I could add something to the recipe - he too thought they were bland."
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