Potato Dumpling Platter Recipes

Steps:

• In a large skillet, heat oil over medium heat and add cabbage, onion, salt, ground black pepper and garlic; cook for 20 to 30 minutes or until tender.
• Bring a large pot of lightly salted water to a boil. Add perogies and cook for 8 to 10 minutes or according to package directions; drain and stir in butter.
• Just before cabbage is done, stir in tomatoes; heat through. Gently stir perogies into cabbage mixture; serve.

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:

• 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:

• Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).
• Coarsely mash with a potato masher or use a potato ricer.
• In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
• Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
• Lightly dust the balls with flour (so they won't stick).
• In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
• With a spoon carefully drop dumplings into water.
• Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
• Remove dumplings with a large slotted spoon to a platter.
• In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.

Steps:

• I prefer ricing the potato, as you are guaranteed no lumps. If mashing, mash very, very thoroughly.
• Mix all ingredients in a medium bowl. Knead until a smooth dough forms. (I knead it right in the bowl). If it's very sticky, add some more potato starch (my preference - lighter texture) or flour. It should be soft and tacky, but not overly sticky.
• Put a large pot of salted water on the stove to boil.
• Turn out onto a floured board and divide into four to six pieces.
• Roll out each piece into a cylinder about the thickness of your thumb, and cut into 1 inch size pieces. Place pieces onto a floured platter until your water boils.
• Drop the dumplings into the boiling water and give it a stir, to make sure they don't stick. Don't crowd the pot - boil in batches. The dumplings will rise quickly and give them an additional minute.
• Scoop out with a slotted spoon into a colander and let drain for a minute or so.
• Transfer to a serving bowl or individual dishes, and serve with melted butter, sour cream, bacon bits. I think some sauteed mushrooms would also be nice. Traditionally you serve with just butter and sour cream.