Grandmas Potato Dumplings Food

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

GRANDMA'S POTATO DUMPLINGS

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.

GERMAN POTATO DUMPLINGS

Steps:

• Peel raw potatoes and grate finely.
• Put potatoes in a bowl and press down on them while tipping bowl to pour off as much liquid as possible.
• Stir in salt.
• Add as much flour as needed to make a firm dough.
• Have a pot of boiling water ready and drop in portions of dough with a tablespoon.
• Boil gently, uncovered, until dumplings float.
• Serve with onions which have been sauteed in butter until they are caramelized, poured over top of dumplings; or also good with sauerkraut.
• You can also add some grated onion to the dumpling dough if you like (about a tablespoon).
• Leftovers are good sliced and fried in butter.

KLUBB RECIPE - NORWEGIAN POTATO DUMPLINGS

Steps:

• Bring large pot of salted water to hard simmer
• While water is warming, grate potatoes and put in big bowl
• Add flour, egg, and salt to the bowl
• Mix and knead until firm. Add more flour if necessary to bring to stiff bread dough consistency
• Wrap dough around one cube of ham. Each dumpling should be the size of a large meatball and you should get 8-12 dumplings.
• Drop dumpling into simmering water and allow to cook for 45 minutes, making sure dumpling does not stick to the bottom of the pot.
• remove with a slotted spoon and serve with butter, salt, and pepper

GRANDMA HELEN'S POTATO DUMPLINGS

Steps:

• 1. First thing after you rice or finely mash your potatoes put them into the fridge. When the potatoes are cold, add the remaining ingredients. Mix in the order given above. Shape into small balls or drop by teaspoons full into a large pot of boiling water that has 1 teaspoon of salt added to it. Cover with a lid. When they come back to a boil stir to loosen them if some are stuck to the bottom. Replace lid and boil for 10 to 15 minutes. Test your dumplings by taking one out of water and cutting it in half. If the center is raw cook them a few minutes longer.
• 2. Grandma traditionally served this with pork roast and sauerkraut. She also used pork chops, beef roast, beef tongue, roasted pig's ears, pig's feet, ox tail, etc. Grandma Helen's were and still are the best potato dumplings I have EVER tasted!

GRANDMA'S POTATO DUMPLINGS

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 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.