Potato Dumplings

17 Reviews

“My grandma made these. 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. Originally submitted to ThanksgivingRecipe.com.” - by Marcia Kammann

Ingredients

6 cups baked potatoes -- peeled, cooled and riced
6 eggs
1 teaspoon salt
2 cups all-purpose flour
3 slices square sandwich bread
2 tablespoons butter

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Metric US

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 (17)

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AKAGERAH

Feb. 23, 2003

"DELICIOUS DUMPLINGS! I ADDED SOME PARSELY FOR COLOR. I DON'T OWN A POTATO RICER SO I USED A FINE GRATER AND IT WORKED WELL. TIP-DIP HANDS IN BOWL OF COLD WATER WHILE SHAPING THE DUMPLINGS AND THE DO..." See moreUGH WON'T STICK TO HANDS. I WILL MAKE AGAIN FOR SURE."

ManassasMa

Jun. 11, 2008

"This recipe (as written) is DELICIOUS. Except I have to admit, I am a DUMPLING ADDICT. Therefore, I am continuously "on the hunt" for a perfect dumpling. To this end, I'd suggest adding more spice and..." See more herb to the basic recipe (my choices: dried garlic, parsley, basil, oregano and cayenne pepper). I've also been known to add shredded carrots, bell peppers (choose your color) and/or zucchini (green or yellow) to the "mix". My advice: cook (stew or boil) your chicken first (along with all of the requisite vegetables). Set it aside and THEN (given the broth it's generated), drop your dumplings. Serve topped with cheese (my preferences: parmesan, velveeta and/or swiss) and you've got a wonderfully "comfortable" mid-afternoon snack, sidedish or (dare I suggest?!) dinnertime main meal."

Ricky Cooks!

Aug. 7, 2009

"I learned this recipe from my Dad, who called it "glasen" and served it as a side dish with saurbraten and red cabbage. Those who thought this was bland should recognize it's value as a side dish ser..." See moreved with other german dishes to provide a wonderful combination of flavors. And, yes it's also a quick next day breakfast dish sliced thin and fried in butter with onions, bacon bits, and mushrooms then covered in shredded cheese. "

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