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 AND CARROT STEW
Make and share this Potato and Carrot Stew recipe from Food.com.
Provided by gourmandelle
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot and add the chopped onion.
- Sauté for a couple of minutes, then add cubed potatoes.
- Cover potatoes with water (about 2-2 1/2 cups, maybe more depending on your pot size).
- Add sliced carrots, bay leaves, tarragon, sweet paprika, thyme, salt and pepper.
- Let it cook until the veggies are tender (about 20 minutes).
- Add flour, dissolved separately in a cup with some cold water.
- Add sliced, peeled tomatoes.
- Stir and cook for another 5 minutes.
- Serve with fresh parsley on top!
ROASTED CARROTS AND POTATOES
Roasted carrots and potatoes make a nice, easy, yummy side.
Provided by Peggy Oliver
Categories Side Dish Vegetables Carrots
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
- Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g
KARTOFFELKNöDEL GERMAN POTATO DUMPLINGS
Learn how to make Kartoffelknödel. Our easy German Potato Dumpling recipe is stuffed with bacon sauerkraut and topped with mushroom cream.
Provided by Andrew Dobson
Categories Side Dish
Time 1h
Number Of Ingredients 20
Steps:
- Place potatoes in a large pot and fill with cold water. Season with salt and cover. Bring the water to a boil and cook potatoes skin-on for 20 minutes, or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife.
- Drain cooked potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through a ricer or mash with a potato masher until you have a smooth puree. Let cool until warm.
- Stir in butter, egg yolks, flour, cornstarch, salt, nutmeg and pepper until you have created a uniform dough. Use your hands to knead the mixture until it is smooth.
- Meanwhile, in a small saucepan, heat the sliced bacon over medium heat, 4-6 minutes crispy and fully cooked. Remove from heat and stir in sauerkraut.
- Wet your hands with water (this helps stop the dough from sticking to your hands), then divide the dough into 8 portions and shape into balls.
- Using your thumb, press each ball to create a well an add 1 tsp of bacon sauerkraut filling. Close the filling hole with potato mixture and roll with your hands so filling is hidden inside.
- Drop Kartoffelknödel gently into a pot of boiling, salted water. Simmer gently, uncovered, approximately 15 - 20 minutes.
- Meanwhile, make the mushroom sauce by adding butter to a frying pan with sliced mushrooms and sauté over medium heat for approximately 10 minutes. Tend mushrooms by the stove, flipping them with a wooden spoon or spatula to ensure they receive consistent and even browning.
- Add minced garlic and diced onion, cooking for 3-4 more minutes until lightly browned.Add beef stock and sherry before turning the heat to medium low. Allow to simmer for 2 minutes before adding cream and honey. Stir for approximately 5 minutes. Set aside.
- Remove German Potato Dumplings with slotted spoon and serve topped with mushroom sauce and dill.
Nutrition Facts : Calories 317 kcal, Carbohydrate 37.1 g, Protein 8.3 g, Fat 14.7 g, SaturatedFat 7.9 g, Cholesterol 82 mg, Sodium 864 mg, Fiber 3.9 g, Sugar 3.2 g, ServingSize 1 serving
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.
POTATO & CARROT DUMPLINGS
Make and share this Potato & Carrot Dumplings recipe from Food.com.
Provided by Abe ray
Categories Breads
Time 27m
Yield 36 large dumplings, 3-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash potatoes and carrots carefully.
- Grate the potatoes & carrots together.
- Let drain in a colander to get rid of excess moisture.
- Press the carrots & potatoes together into a small or large ball.
- Steam in the water in a steaming basket for about 2-3 minutes.
- Optionally you could boil them until they float to the serfice of the boiling liquid(the liquid just has to be drinkable & not poisonious to anybody).
- Add salt and pepper then serve.
Nutrition Facts : Calories 412.2, Fat 0.6, SaturatedFat 0.2, Sodium 88.8, Carbohydrate 93.7, Fiber 13.1, Sugar 7.5, Protein 10.7
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