POTATO DUMPLINGS
My Dad always made this family recipe when I was growing up. I'm sure he'll be proud to see I like it enough to share! These are the REAL thing!.......original German potato dumplings!
Provided by M. G.
Categories Healthy
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 387.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 423.1, Carbohydrate 78.6, Fiber 5.6, Sugar 1.6, Protein 12.1
POTATO DUMPLINGS
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings (20 dumplings)
Number Of Ingredients 11
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.
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.
GERMAN POTATO DUMPLINGS (KARTOFFELKLOESSE)
The latest German import to my potato side dish collection are these soft, comforting dumplings drizzled in browned butter and topped with, sorry, not bacon, but something even better! Just try it to find out what it is. For best results, roast, don't boil, the potatoes so they're nice and dry. Yes, you can top these dumplings with bacon anyway, and/or sautéed onions and mushroom sauce. I served mine with sausage and red cabbage.
Provided by Chef John
Categories Side Dish Vegetables
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
- Meanwhile, melt butter in a skillet over medium heat. Add bread cubes; cook and stir until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a slotted spoon. Reserve the browned butter in the pan.
- Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and nutmeg. Stir in eggs and mash until combined. Add flour; stir just until flour disappears. Do not overmix dough.
- Bring a pot of salted water to a simmer. Dampen hands with water and scoop a spoonful of the dough onto your palm. Shape into a circle, make a light indentation in the center, and place 2 or 3 croutons inside. Roll into a smooth ball, sealing in the croutons. Repeat with remaining dough and croutons.
- Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings over halfway, until 20 minutes.
- Place dumplings on a serving plate. Drizzle with reserved browned butter. Crumble remaining croutons on top and garnish with chives. Let dumplings firm up slightly before serving, about 10 minutes.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 32.7 g, Cholesterol 77 mg, Fat 13.3 g, Fiber 2.7 g, Protein 5.9 g, SaturatedFat 7.8 g, Sodium 103.9 mg, Sugar 1.3 g
GERMAN POTATO DUMPLINGS
Potato dumplings (called Kartoffel Kloesse in Germany) are a delightful addition to any German feast. The browned butter sauce is delectable.-Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl., Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls., In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean., Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.
Nutrition Facts : Calories 367 calories, Fat 14g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 524mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.
POTATO DUMPLINGS
The dumplings turn out even better if the potatoes are cooked, riced, and refrigerated, uncovered, a day ahead. If you have the space, since you are already making the sauerbraten a day ahead, cook and rice the potatoes then, too -- the dumplings will be even fluffier!
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 1h30m
Yield Makes 15
Number Of Ingredients 9
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.
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
POTATO DUMPLINGS
Provided by Food Network
Categories main-dish
Time 45m
Yield 24 dumplings; 8 servings
Number Of Ingredients 11
Steps:
- In a large mixing bowl, soak the bread in the milk 2 to 3 minutes, until soggy. Using your hands, squeeze out and discard the milk. Place the bread in a large mixing bowl. Stir in the potatoes, onions, parsley, salt, pepper, nutmeg, and marjoram. Add the eggs to the mixture and mix well. Shape the mixture into about 24 (1 1/2-inch) round dumplings. Dip the dumplings into the flour to coat generously. Bring a large saucepan of lightly salted water to a boil over high heat. With a slotted spoon, gently add the dumplings to the water. Bring back to a boil. Reduce the heat to medium. Cover and cook about 15 minutes, until the dumplings expand and float to the surface. Serve with any kind of stew.
CEPELINAI (MEAT & POTATO DUMPLINGS)
Try your hand at making these Lithuanian cepelinai - dumplings made with pork or beef mince encased in potato. They take a little effort but are well worth it
Provided by Tomas Lidakevicius
Categories Dinner
Time 1h40m
Yield Serves 4 (makes 8)
Number Of Ingredients 11
Steps:
- Cook the onion and garlic with 1 tsp oil in a frying pan over a medium heat, stirring occasionally, until softened. Remove half the mixture from the pan and put in a large bowl to cool. When cool, add the mince and egg, season well and mix together. Remove the rest of the onions and garlic from the pan and put in another bowl.
- Heat the remaining ½ tsp oil in a frying pan over a medium-low heat and fry the pancetta for a couple of minutes until the fat starts to melt. Tip in the reserved onions and garlic and cook for 8-10 mins until golden. Set aside.
- Take a third of the potatoes, chop each into four and put in a large pan of cold salted water. Bring to the boil and simmer for 15 mins until cooked. Drain in a colander, then leave to steam-dry for 5 mins. Crush the potatoes as smooth as you can with a masher or use a potato ricer.
- Finely grate the remaining raw potatoes using a food processor. Squeeze the grated potatoes through a muslin or tea towel over a bowl to squeeze out as much liquid as possible. Set the bowl of liquid aside and after 5-10 mins it will separate with the potato starch at the bottom of the bowl. Carefully drain off the water, then scrape the starch back into the bowl of raw potatoes. Stir in the citric acid or lemon juice - this will prevent the cepelinai becoming very dark. Add the cooked mashed potato to the raw, add the 2 tbsp potato starch or cornflour, season well and mix to combine.
- Bring a large pan of salted water to the boil. Season the potato mixture and shape into palm-sized 2cm thin cakes. Add the mince mixture and roll between your palms into large egg shapes, packing the potato around the mince tightly - it helps to wet your hands for this. Add them to the simmering water one at a time and cook for 20-25 mins - when they float to the surface they are done.
- To serve, warm up the pancetta mix. Put two cepelinai on each plate, add a dollop of soured cream and top with the pancetta mix and dill.
Nutrition Facts : Calories 851 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 44 grams protein, Sodium 1.5 milligram of sodium
ROLLED POTATO DUMPLINGS
Provided by Kay Rentschler
Categories Egg Potato Side Sauté Fall Oktoberfest Nutmeg Boil Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 24 dumplings or 4 side-dish servings
Number Of Ingredients 9
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.
OLD FASHIONED POTATO DUMPLINGS
Make and share this Old Fashioned Potato Dumplings recipe from Food.com.
Provided by Duckie067
Categories Potato
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together to form a soft dough.
- Drop by tablespoon full into a slightly salted boiling water.
- Cover and boil until light and fluffy (approximately 12 minutes).
- Do not lift lid or they will fall and turn out doughy.
POTATO DUMPLINGS
Provided by Nancy Harmon Jenkins
Categories dinner, side dish
Time 25m
Yield 4 - 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 13 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 638 milligrams, Sugar 3 grams, TransFat 0 grams
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