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.
CZECH POTATO DUMPLINGS - BRAMBOROVé KNEDLíKY
Potato dumplings are an absolute staple of Czech cuisine. If you are a fan of Czech gastronomy, then I have a simple, detailed recipe for making homemade potato dumplings from scratch.
Provided by Petra Kupská
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- MAKE AHEAD: Boil the potatoes with the skin on the day before and let them cool completely overnight. Before preparing the potato dough, put a pot of lightly salted water on the stove to boil.
- Peel the cooled potatoes and grate finely on a hand grater. Add the flour, potato starch, egg, and salt.
- Process the ingredients into potato dough. Keep some flour aside so you can dip your hands in it if the dough gets too sticky.
- Divide the dough into equal parts. Roll out each on a floured work surface into a 2-3 inches (5-7 cm) thick cylinder. The length of the cylinder is determined by the diameter of the pot in which you will cook the dumplings. It is usually in the range of 8-10 inches (20-25 cm).
- Put the prepared dumplings immediately into slightly boiling water. Check after a while. If they have stuck to the bottom, use a fork to loosen them to swim carefully.
- Cook the dumplings for 20-25 minutes.
- After cooking, carefully remove the dumplings from the pot. If you do not serve the dumplings immediately, brush them with a little melted lard to prevent the surface from drying out.
Nutrition Facts : Calories 719 kcal, Carbohydrate 151 g, Protein 21 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 55 mg, Sodium 817 mg, Fiber 10 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
BAVARIAN POTATO DUMPLINGS
Make and share this Bavarian Potato Dumplings recipe from Food.com.
Provided by Boo Chef in West Te
Categories German
Time 1h
Yield 15 dumplings, 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown bread crumbs in 4 tablespoons butter. Remove from pan, add the other 2 tablespoons butter and brown the bread cubes. Drain both on paper towels.
- Place the riced potatoes in a large bowl. In a small bowl, mix the flour, farina, 1 1/2 teaspoon salt, nutmeg and pepper. Add the mix in three or more portions to the potatoes, beating after each addition. Add eggs and mix well. If mixture is too thin to hold together in a ball, add flour a little at a time to mixture.
- Bring 4 quarts of water and remaining salt to a boil in a 6-8 quart pot.
- Lightly flour your hands and shape each dumpling into a 2 inch ball. Press a hole into the center of the ball, place 2-3 croutons into it and reform the ball around the croutons.
- Drop all of the dumplings into the boiling water and stir gently, so they don't stick to each other. Reduce heat and simmer for 12-15 minutes, or until dumplings rise to the surface. Cook for 1 additional minute. Remove with a slotted spoon and place on a preheated platter. Sprinkle with toasted bread crumbs and serve immediately.
Nutrition Facts : Calories 435.5, Fat 20.8, SaturatedFat 12, Cholesterol 151.5, Sodium 2072.1, Carbohydrate 52.4, Fiber 3.9, Sugar 2.3, Protein 10.1
BARBARA'S POTATO DUMPLINGS
Number Of Ingredients 12
Steps:
- For croutons, melt butter in a small skillet brown bread cubes. Set aside. In a saucepan, boil potatoes in water to cover until tender. Cool rice potatoes and place in a large bowl. Add flour, baking powder, salt and nutmeg. Stir in eggs beat until mixture holds its shape. With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
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
EASY POTATO DUMPLINGS
A must to go with Polish sausage and sauerkraut! I didn't want to dig for my paper copy of the recipe, so I thought I'd search for it and I was shocked it wasn't on here.
Provided by NE mom
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 59 g, Cholesterol 99.8 mg, Fat 3.4 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 1.1 g, Sodium 725.3 mg, Sugar 1.9 g
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