How To Make Potato Dumplings From Scratch Food

POTATO DUMPLINGS

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!

DUMPLINGS

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

TRADITIONAL UKRAINIAN PEROGIES

Steps:

• Peel potatoes and cut into quarters. Cook in boiling water until soft enough to mash.
• Drain well, reserving 2 cups of potato water for dough.
• Return potatoes to the pot and add grated cheese and sautéed onion. Mash until smooth. Let filling cool while making the dough.
• In a large bowl, sift flour and combine with salt.
• Mix together water, oil and egg, and pour half of mixture into flour. Mix and slowly add the remaining liquid. Knead by hand until flour and liquid are well combined, into an elastic ball. You may need to add a small amount of either flour or water, depending on the consistency of the dough.
• When well blended and smooth, wrap in plastic wrap or a clean plastic bag and let dough rest for at least 30 minutes.
• Cut dough in half or in thirds, keeping unused dough well wrapped in plastic until needed. Flour the table or counter lightly and roll dough to about 1/8 inch thickness (thin is best, but not too thin, as you don't want the dough to break as you fill your perogy).
• Cut the dough in rounds using a biscuit cutter or a small drinking glass (upside down).
• Scoop about 1 Tbsp of potato filling for each perogy and roll into a ball in the palms of your hands.
• Fill each round of dough with a ball of potato filling and seal the edges of the dough together with your fingers. Make sure when pinching the edges to ensure there are no gaps or that the 2 sides of the dough do not pull away from each other. Wet you fingers just a little if needed to help dough stick together.
• Freeze on a baking tray and then transfer to a freezer bag if making in advance.
• To cook, bring a pot of water to a boil and cook in small batches (10-15 perogies at a time), stirring gently to prevent dumplings from sticking together. Perogies are finished cooking when they float to the top.
• Use a slotted spoon to remove them from water and drain before transferring to a serving bowl. Toss with butter and serve hot with sour cream. Add fried onions and.or bacon bits to take your perogies to the next level!

GERMAN POTATO DUMPLINGS

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.

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!

SLOVAK HALUSKY DUMPLINGS

Steps:

• Gather the ingredients.
• Cook bacon cubes in a large skillet over medium-high heat, until browned. If using onion, add it to skillet and fry mixture until bacon is well cooked and onions are transparent, or about 5 to 7 minutes. Set aside.
• Bring a large pot of salted water to a boil. Meanwhile, add chopped potatoes in a food processor and process until completely puréed.
• Add salt and flour into potato mixture a little at a time, processing after each addition. The batter is done when a spoon will stick straight up in the dough.
• Place a third of the thick batter onto a cutting board. Using a knife, scrape about 15 small bits of dough into boiling water.
• When they all float to the top, remove with a slotted spoon and place in a large colander to drain. Repeat process with all remaining batter on board, and remaining two thirds in food processor.
• Once all dumplings are cooked, add into large skillet with bacon and combine well. Serve immediately and garnish with chives, if using.

BOSS LADY DEBBIE'S EASY POTATO DUMPLINGS

Steps:

• 1. To make the dumplings, add the potatoes flour, eggs, chive and spices to a large bowl.
• 2. Blend together till completely mixed.
• 3. Shape into medium size balls, according to your preference.
• 4. Fill a large pot with water or chicken broth, and bring to a full rolling boil.
• 5. Drop dumplings into boiling liquid, (dumplings will sink to bottom of pot)When fully cooked dumplings will float to the top.Only add enough dumplings to cover bottom of pot, do not over crowd pot.
• 6. Remove from pot with a slotted spoon, to a large platter, till all the dumplings are cooked.
• 7. Melt 1/2 stick of butter and 2 tablespoons of olive or canola oil to a large skillet. Add the sliced or chopped onions then add the dumplings.
• 8. Cook over medium high heat, till onions are transparent, and dumplings begin to brown, turn to prevent sticking.
• 9. When fully cooked. Remove from skillet to a platter, add additional chopped chive if desired and serve while still hot.

CZECH POTATO DUMPLINGS

Steps:

• In a large bowl, thoroughly combine mashed potatoes, eggs and salt. Add enough flour to form a stiff dough. It will be a little sticky.
• Place a large saucepan of water on to boil. Meanwhile, with floured hands, shape the dough into 1 1/2-inch balls. Cook 10 dumplings at a time by dropping into the boiling water. Return the water to a boil and boil gently for about 12 minutes or until dumplings rise to the surface and test done when pulled apart with two forks. Drain in a colander or on a clean kitchen towel.
• Meanwhile, in a medium skillet, combine butter with breadcrumbs and cook until golden brown and crisp. Roll dumplings in this mixture and serve immediately.​​ Note: Instead of coating the dumplings in buttered breadcrumbs, they can be placed in a roasting pan and glazed with meat drippings from a pork, beef, lamb or veal roast, or roasted chicken .

MASHED POTATO DUMPLINGS

Steps:

• Combine the mashed potatoes, egg, salt, and pepper in a bowl. Mix well. Add enough flour to form a stiff dough. Turn the dough out onto a floured work surface and roll out to about 1/2 to 3/4-inch thick (or as desired). Cut the dough into 2-inch rounds using a biscuit cutter (or other shaped cutter, or form by hand). To cook the dumplings, drop them into boiling soup, stew, or salted water. Cover and simmer for 10 minutes. If cooking in water, drain and serve with your favorite sauce or gravy.

HOW TO MAKE CHINESE DUMPLINGS (JIAOZI)

Steps:

• Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
• When the dough becomes soft and smooth, cut into halves and knead each half into a round ball. Take one half and dig a small hole in center. Then shape it to a large circle round. Cut so we will end up a long log. Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together. Press one down and then roll it into a wrapper around 10cm in diameter. You can refer to the video for the technique.
• Get your assistants here and begin to wrap the dumpling at the fastest speed, because the wrappers will get dried out soon and become harder to seal together.
• In a mixing bowl, add ground pork, a small pinch of salt, egg, light soy sauce, white pepper, oyster sauce grated ginger and salt. Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
• Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky. Set aside for 1 hour or cover with plastic wrapper and overnight.
• Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
• Brush 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
• Heat over medium fire until one side becomes browned. Swirl around 1/2 cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.
• Slow down your heat and heat until the bottom becomes crispy and golden brown.
• Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the dumplings in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom. Then the water begins to boil again, add around 1/4 cup of cold water. Repeat once. When the dumplings become transparent and expand because of the air inside. Transfer out.

HOW TO MAKE STEAMED DUMPLINGS, TWO WAYS (蒸饺)

Steps:

• For regular wrappers: Pour boiling water into the flour while mixing with chopsticks. Then add room temperature water. Stir until no more liquid can be seen. Combine and knead with your hands until smooth. Cover the bowl then rest for 30 minutes.
• For crystal wrappers: Mix wheat starch and tapioca starch (or cornstarch) in a bowl. Pour boiling water over (It has to be just boiled). Stir with chopsticks immediately to distribute the water evenly. Then add oil. Combine and knead with your hands until very smooth. It can be used straight away. Remember to cover it well while preparing the filling.
• Put minced pork into a mixing bowl. Add white pepper, salt, sesame oil & water. Stir to combine.
• Add Chinese chives, water chestnut & dried papery shrimp. Mix well then keep in the fridge until you're ready to assemble the dumplings.
• Divide the dough into two parts. Roll each part into a rope then cut into 12 equal sections (24 pieces in total).
• Use a rolling pin to flatten a piece into a thin disc, about 9-10cm in diameter (Please refer to the tutorial below). Dust with flour/starch if it sticks. Remember to cover the unused pieces to prevent them from drying out.
• Place a spoonful of filling on the wrapper. Fold and seal completely. The video below shows you how I fold them in half-moon shape and triangle shape.
• Check out my post and video on "Ten Ways to Fold Dumplings" if you wish to learn other techniques.
• Scatter carrot slices in the steamer basket, then place dumplings on top (This is to avoid sticking. You may use parchment paper or coat the steamer with a thin layer of oil).
• Bring the water to a full boil, then place the basket in and cover with a lid.
• Steam over medium heat for 10 minutes for the regular dumplings, or 6 minutes for the crystal dumplings.
• It's best to enjoy steamed dumplings when warm.
• You can serve them on their own, with a simple mix of homemade chilli oil & black rice vinegar or with other delcious sauces found in my post "Six Dumpling Sauces".
• Keep the leftover cooked dumplings in an airtight container in the fridge for up to 2 days. To reheat, you may either steam for 3-4 minutes or pan fry over low heat with a little oil until piping hot.
• Right after the dumplings are assembled, lay them in a single layer on a tray. Freeze until completely frozen. Transfer to an airtight container/plastic bag. Store in the freezer for up to 2 months.
• Cook frozen dumplings: Do not defrost. Steam for 15 mins or so.

DUMPLINGS

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.

GERMAN POTATO DUMPLINGS (KARTOFFELKNöDEL WITH OPTIONAL FILLING)

Steps:

• POTATO DUMPLINGS1. Boil the potatoes until easily pierced with a fork. Drain and let cool down until comfortable to touch. Peel and press through a potato ricer, over a large bowl. (While the potatoes are boiling you can prepare one of the two fillings below (optional). 2. Add egg and starch to the riced potatoes, add salt and pepper, nutmeg (if using) and mix with your hands until a soft dough forms. (You may need to add an extra yolk or a whole extra egg if the mixture is too dry). 3. Divide the dough into 8 (or 10) portions*** or simply use a 2/3 cup measure to scoop out equal amounts of dough. Shape each portion of dough into a ball (about the size of a peach). (Optional: if using a filling press into each ball with thumb to create a small cavity, place filling inside, then carefully reshape and reform dumpling). 4. Bring 5 quarts of water to boil. Using a slotted spoon carefully lower each dumpling into the boiling water. Work with 2-3 dumplings at a time. Once the dumplings rise to the surface of the water, let them boil for about 5-6 more minutes. Remove one by one using a slotted spoon and place on a warmed plate. Proceed with the remaining dumplings. Sprinkle a bit of chopped parsley as garnish and serve. CROUTON FILLING (OPTIONAL)Cut bread into cubes. Over medium heat melt butter and brown cubes until golden. Season with a bit of salt, pepper and chopped parsley and let cool down. BACON FILLING (OPTIONAL)Cut bacon into small pieces. Over medium heat cook bacon and diced onion with the 1 tbsp oil. When all the bacon fat has rendered season with salt, pepper. Let cool down a bit and add the parsley.

POTATO DUMPLINGS

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.

GERMAN POTATO DUMPLINGS (KARTOFFELKLößE / KARTOFFELKNöDEL)

Steps:

• Peel the potatoes and place in a large pot with and add 1 teaspoon of salt and bring to boil.
• Boil them for approximately 20 minutes until soft (exact cooking times will depend on the size of your potatoes). Then drain off the water, and put the pot back onto the stove until all moisture has evaporated.
• Mash them with a potato ricer, or potato masher.
• Place into a large bowl and mix in the butter. Pour in the potato/corn starch, egg yolks. Lastly, season with a teaspoon of salt and some grated nutmeg (about 1/4 teaspoon).
• Mix the potato dumpling dough until all the ingredients are combined. (You do not want to mix it too long, as otherwise, the dough becomes too hard and tough.
• With your hands, roll the dumplings in about 8 balls. The size is up to you. You can also make smaller ones. (If the dough sticks to your hands, wet your hands with a little water).
• In the meantime, bring a large pot of water to boil. Add a teaspoon of salt. Once boiling, reduce the heat. The water should only simmer. Not wildly boil, as otherwise the dumplings might fall apart.
• Place the dumplings in the water and leave to sit in the simmering water for about 15-20 minutes. Once the Kartoffelkloss floats to the top it is done.
• Remove with a slotted spoon.