Easy Potato Dumplings Recipes

Steps:

• Peel 10-12 medium potatoes (about 7 cups).
• In a large bowl, shred potatoes. I have a 7 cup food processor and it makes the job really quick. Otherwise, a hand grater is all you need.
• In a separate small bowl -- mix the eggs and salt and pepper.
• Pour the egg mixture over the shredded potatoes and using your hands, mix well.
• Gradually add in the flour, again using your hands. This is very heavy and gooey and is usually too much work for your mixer or it's blades.
• Fill a large pot 3/4 full with water and bring to a boil.
• Using a generous amount of flour on your hands, scoop a handful of the potato mixture into your hands and form into a ball. Place each dumpling on a cookie sheet for an easy transfer to the boiling water. (Recipe makes 10-12 baseball sized dumplings.).
• Once water reaches a rolling boil, gently add each dumpling and continue to boil until the dumplings float.
• Remove the dumplings from the water using a slotted spoon or strainer spoon and place in serving dish. Best served hot with gravy or sauerkraut.
• Dumplings also make one of the best leftover breakfast items ever! Chop into bite sized pieces and saute with butter and garlic salt to put a crowd pleasing twist on traditional hashbrowns!

Steps:

• Mix potatoes, flour, cereal, eggs, egg yolks, and salt together in a bowl using your hands until the mixture comes together into a workable dough. Roll dough into 4- to 5-inch long logs with the diameter of a quarter.
• Bring a large pot of water to a boil, add the dough logs, and cook until the dumplings float, about 15 minutes.

Steps:

• Combine Potato Buds & hot water.
• Add remaining ingredients in given order, mix well.
• Form into 2-inch balls with hands, flour hands occasionally so dough doesn't stick.
• Cook in boiling salted water until they rise to the top.
• Remove dumplings from water with a slotted spoon & place in butter casserole dish.
• Sprinkle with bread crumbs & keep layering melted butter, dumplings & crumbs.
• Cover with foil & bake at 325* for 5-10 minutes.

Steps:

• Cover potatoes by 2 inches of water in a large saucepan; add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until tender and the tip of a knife pierces potatoes easily, 30 to 45 minutes. Drain. When cool enough to handle, peel and pass potatoes through the fine holes of a ricer. Spread out on a rimmed baking sheet; let cool completely. Potatoes can be refrigerated, uncovered, up to 1 day ahead.
• Meanwhile, cut bread into 1/2-inch cubes. Melt butter in a medium skillet over medium-high heat. Add bread and cook, turning occasionally, until golden brown on all sides, about 4 minutes. Season with salt.
• Add nutmeg, flour, potato starch, 1 tablespoon salt, and pepper to riced potatoes. Toss to combine. Add eggs and stir with your hands until mixture comes together. Knead about 6 times to form a dough.
• Bring a large pot of salted water to a boil. Preheat oven to 200 degrees. Scoop 1/4 cup dough, make an indentation in the center, and place 2 croutons in it. Form dough into a ball, enclosing croutons. Repeat with remaining dough. Reserve extra croutons.
• Working in batches, carefully drop dumplings into boiling water. (Do not crowd pot.) When dumplings float, partially cover and cook, turning occasionally, 15 minutes more. Transfer to a rimmed baking sheet, cover with foil, and keep warm in oven. Repeat with remaining dumplings. Serve warm, with reserved croutons.

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.

Steps:

• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
• Meanwhile, bring a large pot of salted water to a gentle boil.
• Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
• Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
• Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.

Steps:

• Cover potato with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Reduce heat and simmer, uncovered, until potato is just tender, about 30 minutes. Drain, then cool on a plate at room temperature at least 4 hours, or chill, uncovered, in refrigerator overnight.
• Put flour in a large bowl. Peel potato, then force it through food mill into flour. Add egg and 1/2 teaspoon salt and knead lightly in bowl until dough just comes together. Transfer dough to a lightly floured surface and knead until smooth, about 1 minute. (Dough will have consistency of a soft cookie dough.)
• Roll dough into a 12-inch log with your palms on a lightly floured surface and cut into 24 (1/2-inch) pieces. Roll each piece into a ball, then roll each ball into a 2-inch-long log with tapered ends and curl into a crescent. Transfer crescents to a plastic-wrap-lined baking sheet.
• Bring 2 1/2 quarts water to a boil with 1 tablespoon salt in a 13- by 9- by 2 1/2-inch (3 1/2- to 4-quart) metal roasting pan, straddled across 2 burners. Add dumplings 1 at a time and, when first few dumplings rise to surface, reduce heat to a bare simmer and poach 5 minutes (do not let boil). Transfer dumplings with a slotted spoon to a large bowl of ice water and let stand 1 minute. Drain, then pat dry with paper towels.
• Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then sauté dumplings, turning over once with a spatula, until golden brown, about 7 minutes total. Sprinkle with pepper, nutmeg, and remaining 1/4 teaspoon salt.

Steps:

• Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry., In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes., In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls., Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes. , Serve warm dumplings with butter.

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.

Steps:

• Boil the potatoes until tender, and when they are cool enough to handle, peel them and put them through a ricer.
• While potatoes are cooking, saute the onion and celery in the butter over medium-low heat until tender and translucent but not browned. Add to riced potatoes and mix well.
• Add bread crumbs and flour to potatoes. Lightly beat the eggs, and add, with salt, to potatoes. Mix together very well, using your hands.
• When ready to cook, form the mixture into 2-inch balls, dipping your hands in cool water before working the sticky mixture.
• Bring water to a rolling boil. Add a tablespoon of salt, if desired. Drop the balls, one by one, into the boiling water and cook until they float to the surface. Do not try to poach too many at once: 6 or so should be enough to handle at one time. When they float, remove from water with a slotted spoon. Drain on paper towels, and serve in a warm bowl with butter drizzled over, if desired, or topped with the sauteed bread crumbs.