POTATO DUMPLINGS
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.
Provided by Helen
Categories Main Dish Recipes Dumpling Recipes
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
- 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.
- Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 28.3 g, Cholesterol 23.3 mg, Fat 0.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 211.3 mg, Sugar 0.8 g
CANNON BALLS (POTATO DUMPLINGS)
My family always called these Cannon Balls, because they were so heavy. However this was a beloved dish from my grandmother. They always had it with a meal of Hasenpfeffer (sour rabbit) and Glacé (gravy). Have copies of very old family photos with our great hunters. Hanging on ropes appear to be about 30 rabbits. My family probably ate lots of Hasenpfeffer. Think it would be good with other fillings too: bacon, broccoli, ham, onions. You can use store-bought croutons for the filling.
Provided by charlie 5
Categories Healthy
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Add flour, egg, salt, and pepper to cooled mashed potatoes. Divide into 6 portions and flatten into round patties.
- If making your own croutons, in a skillet melt butter over medium heat. Add bread cubes and toss until lightly browned and crisp.
- Place several browned bread cubes or croutons in the center of each patty and bring potato up around the filling to create a ball. Lightly roll in more flour.
- Cook in a generous amount of boiling salted water for 10 minutes. Drain and sprinkle with buttered browned breadcrumbs and serve with gravy.
- Serve immediately, 3 to a soup bowl.
Nutrition Facts : Calories 367.7, Fat 5.1, SaturatedFat 1.6, Cholesterol 110, Sodium 924.9, Carbohydrate 67.9, Fiber 4.5, Sugar 5, Protein 11.7
POTATO DUMPLINGS
These little dumplings are really good with a roast or in soup.Make them twice the size and serve them instead of potatoes. When I do this I like to either brown them with a bit of butter or put a little sauce over them and bake them for 30 minutes at 325f - the larger dumplings take 20 minutes apprx to cook in the boiling salted water, cook them over medium heat. Try adding Garlic, chili flakes or other herbs to the dumplings for an entirely differect flavor
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients, mix well.
- Shape mixture into walnut sized balls.
- Drop balls one at a time into rapidly boiling water.
- Lift them out when they raise to the top and drain.
- Brown the dumplings in butter.
- Serve with roast or soup.
Nutrition Facts : Calories 236.1, Fat 3.1, SaturatedFat 0.9, Cholesterol 105.9, Sodium 113.4, Carbohydrate 44.1, Fiber 5, Sugar 2.4, Protein 8.5
POTATO DUMPLINGS I
My grandma made these every Thanksgiving. 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.
Provided by Marcia Kammann
Categories Side Dish Potato Side Dish Recipes
Yield 11
Number Of Ingredients 6
Steps:
- 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 Facts : Calories 220.3 calories, Carbohydrate 35.3 g, Cholesterol 107 mg, Fat 5.3 g, Fiber 1.8 g, Protein 7.6 g, SaturatedFat 2.3 g, Sodium 314.7 mg, Sugar 1.7 g
GERMAN POTATO BALLS
With a few additional basic ingredients, my mom transforms potatoes into these delightful dumplings. This authentic German side dish is so hearty and comforting. We love the dumplings covered in sauerbraten gravy. -Cathy Eland, Hightstown, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. Refrigerate for 2 hours or overnight., Peel and grate potatoes. In a bowl, combine the eggs, 3/4 cup flour, bread crumbs, salt, nutmeg and pepper. Add potatoes; mix with hands until well blended. Shape into 1-1/2-in. balls; roll in remaining flour., In a large kettle, bring salted water to a boil. Add the dumplings, a few at a time, to boiling water. Simmer, uncovered, until the dumplings rise to the top; cook 2 minutes longer. Remove dumplings with a slotted spoon to a serving bowl. Sprinkle with parsley if desired.
Nutrition Facts : Calories 190 calories, Fat 2g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 304mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
POTATO DUMPLINGS
These moist dumplings are an extra-special way to serve potatoes. The bread centers add a comforting touch, and the potato taste really comes through. They go so well with the Beef Rouladen and gravy. -Karin Cousineau, Burlington, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Refrigerate for 2 hours or overnight. , Peel and grate potatoes. In a large bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. , Slice toasted bread into 24 squares, 1/2-in. each; shape 2 tablespoons of the potato mixture around two bread squares, forming a 2-in. ball. , In a large stock pot, bring salted water to a boil; add the test dumpling. Reduce heat; cover and simmer for 15-20 minutes or until dumpling is no longer sticky in the center. , If test dumpling falls apart during cooking, add the mashed potato flakes to the batter. Let batter sit for 5 minutes; form remaining dumplings. Add to boiling water; return to a boil and follow the same cooking procedure. , Remove dumplings with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs.
Nutrition Facts : Calories 122 calories, Fat 1g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 487mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.
CROUTON-FILLED POTATO DUMPLINGS
Mashed potatoes are formed into dumplings and served as an accompaniment to sauerbraten at Haussner's, a German restaurant in Baltimore.
Yield Makes about 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Place bread on baking sheet. Bake until crisp, about 10 minutes. Cool.
- Cook potatoes in large pot of boiling salted water until tender, about 45 minutes. Drain. Cool slightly. Peel. Cut potatoes into large pieces. Refrigerate until cold, about 30 minutes.
- Mash potatoes in large bowl. Mix in salt and nutmeg. Add 1/2 cup flour and cornstarch. Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky. Mix in egg. Form dough into balls, using 1/4 cupful for each. Insert bread cube into center of each dumpling; roll dumpling between palms to enclosed bread cube completely and form smooth ball.
- Working in batches, cook dumplings in large pot of boiling salted water 10 minutes. Using slotted spoon, transfer dumplings to large bowl.
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