Mashed Potato Dumplings Food

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.

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.

POLISH MASHED POTATO DUMPLINGS (KOPYTKA)

Steps:

• Gather the ingredients.
• Place mashed or ground potatoes in a large bowl. Add egg, salt, and as much flour as necessary to form a smooth, cohesive dough. But don't overwork the dough because it will toughen.
• Put a large saucepan of salted water on to boil.
• On a lightly floured surface and with lightly floured hands, roll pieces of dough into 1/2-inch-thick cylinders. Cut at an angle into 1- to 1 1/2-inch pieces. Repeat with the remainder of the dough.
• Drop dumplings into the boiling water (in batches, if necessary, so as not to overcrowd) and return to a boil.
• Reduce heat and simmer 1 to 5 minutes (remove one with a slotted spoon to test for doneness).
• Using a slotted spoon, transfer cooked dumplings to a colander and drain.
• If serving with polonaise topping, melt the butter in a small skillet. Add the breadcrumbs and fry for about 3 minutes or until golden brown.
• Transfer drained dumplings to a serving dish and sprinkle the buttered breadcrumbs on top. Serve and enjoy.

POTATO DUMPLINGS

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.

TURKEY STEW WITH MASHED POTATO DUMPLINGS

Steps:

• Melt butter at medium heat in large dutch oven. Cook onions, carrots, and celery, until onions are translucent.
• Stir in flour to coat vegetables, then slowly stir in chicken stock and milk. Add turkey, green beans, and spices; salt to taste.
• Heat to a boil, then reduce to a simmer, let sauce thicken.
• In a large bowl, whisk together flour and salt. Add mashed potato and egg, using a fork to combine. Knead gently in the bowl until a dough comes together. It will be sticky, but if wet to the point of falling apart (which may happen if you added milk or cream to your mashed potatoes), add more flour, a tablespoon at a time, until a soft, scoopable dough forms.
• Drop by tablespoonfuls onto simmering stew. Cover and simmer for 20 minutes.

CZECH POTATO DUMPLINGS

Steps:

• Peel and boil potatoes until done.
• Drain potatoes and mash.
• Do not add butter or milk.
• Cool potatoes in refrigerator until cold.
• Mix in order given.
• Mix well, and knead on a floured board until smooth.
• Divide dough in half and make each half of dough into a roll about 3 inches in diameter and about 12 inches long.
• Cut into dumplings about 2 inches long with a sharp knife that has been dipped in flour.
• While you are cutting the dumplings, bring a large stockpot about 2/3 full of water with 1 teaspoon of salt added to water to a boil.
• Once the water is boiling, add half of the dumplings to the water and stir so they don't stick to the bottom.
• Boil for 15 minutes.
• Remove from water with slotted spoon to drain.
• Place dumplings in roaster sprayed with non-stick cooking spray.
• Cover and keep warm in oven set to low.
• Boil the rest of the dumplings, remove from water and add to roaster.
• Serve.
• These are wonderful eaten with butter or sauerkraut or gravy.
• I use all of my leftover mashed potatoes for this recipe.
• To freeze:.
• Place leftover dumplings on waxed paper lined baking sheets and freeze until solid.
• Remove from baking sheet and place in ziplock freezer bags to store in freezer.
• Will keep for 6 months in freezer.

OMA'S POTATO DUMPLINGS

Steps:

• Peel and dice the potatoes. Boil until fork tender. Drain. Mash well without adding any ingredients to the potatoes. Using the 4 cups of mashed potatoes, add the salt and the flour.
• Mix with your hands until 4 inch balls can be formed and stick together.
• Put into a large kettle of boiling water and boil for 30 minutes. Stir occasionally so the dumplings do not stick together or stick to the pot bottom.
• Serve with gravy.

OLD FASHIONED POTATO DUMPLINGS

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.