Potato Dumplings Ii Food

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POTATO DUMPLINGS



Potato Dumplings image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 24 dumplings; 8 servings

Number Of Ingredients 11

15 slices (3-day old) white sandwich bread, crusts trimmed
1 cup whole milk
7 large red skinned potatoes, peeled and grated (about 2 cups)
2 medium yellow onions, grated
1 bunch fresh parsley, chopped (about 6 tablespoons)
1 tablespoon salt
1/4 teaspoon freshly ground white pepper
1 pinch freshly grated nutmeg
1 pinch dried marjoram
3 large eggs, beaten well
All-purpose flour, for coating

Steps:

  • In a large mixing bowl, soak the bread in the milk 2 to 3 minutes, until soggy. Using your hands, squeeze out and discard the milk. Place the bread in a large mixing bowl. Stir in the potatoes, onions, parsley, salt, pepper, nutmeg, and marjoram. Add the eggs to the mixture and mix well. Shape the mixture into about 24 (1 1/2-inch) round dumplings. Dip the dumplings into the flour to coat generously. Bring a large saucepan of lightly salted water to a boil over high heat. With a slotted spoon, gently add the dumplings to the water. Bring back to a boil. Reduce the heat to medium. Cover and cook about 15 minutes, until the dumplings expand and float to the surface. Serve with any kind of stew.

POTATO DUMPLINGS



Potato Dumplings image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 40m

Yield 4 servings (20 dumplings)

Number Of Ingredients 11

8 tablespoons salted butter
3 sprigs thyme, leaves removed
2 cloves garlic, minced
1 large onion, sliced thinly
Kosher salt
1 cup leftover mashed potatoes
1/2 cup shredded white Cheddar
1/4 cup sour cream
20 wonton wrappers
1/2 cup white wine
1/4 cup chopped fresh parsley, plus more for garnish

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.

POTATO DUMPLINGS



Potato Dumplings image

This recipe is from a cooking class I once took. They make a nice change from the usual potato accompaniments. Nice with a beef or pork roast. Don't let the spices turn you away. They're just what the dumplings need.

Provided by mainecooncat

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 medium potatoes, pared
2 eggs, beaten
3/4 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/2 teaspoon sugar
1 teaspoon salt
2 tablespoons onions, minced
1 cup fine breadcrumbs
1/4 cup butter

Steps:

  • Boil potatoes and put through ricer.
  • Let cool.
  • Add eggs, spices and salt, beat well.
  • Roll into balls the size of golf balls.
  • Drop in boiling salted water to cover.
  • Simmer 20 minutes.
  • Lift out.
  • Brown onion and bread crumbs in butter.
  • Sprinkle crumb mixture over dumplings.

Nutrition Facts : Calories 581.1, Fat 16, SaturatedFat 8.5, Cholesterol 136.2, Sodium 915.5, Carbohydrate 94.5, Fiber 9, Sugar 5.2, Protein 15.8

OLD FASHIONED POTATO DUMPLINGS



Old Fashioned Potato Dumplings image

Make and share this Old Fashioned Potato Dumplings recipe from Food.com.

Provided by Duckie067

Categories     Potato

Time 27m

Yield 6-8 serving(s)

Number Of Ingredients 8

6 potatoes, finely minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons shortening, melted
1 teaspoon nutmeg
4 eggs, beaten
2 tablespoons all-purpose flour
2 tablespoons plain breadcrumbs

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.

POTATO DUMPLINGS



Potato Dumplings image

My Dad always made this family recipe when I was growing up. I'm sure he'll be proud to see I like it enough to share! These are the REAL thing!.......original German potato dumplings!

Provided by M. G.

Categories     Healthy

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

7 cups peeled shredded potatoes or 10 medium potatoes, peeled and shredded
2 eggs
1 teaspoon salt
1 teaspoon pepper
3 cups flour
1 teaspoon caraway seed (optional)

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!

Nutrition Facts : Calories 387.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 62, Sodium 423.1, Carbohydrate 78.6, Fiber 5.6, Sugar 1.6, Protein 12.1

POTATO DUMPLINGS



Potato Dumplings image

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

2 large potatoes, peeled and chopped
1 cup self-rising flour
1 egg
8 large seasoned croutons

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 DUMPLINGS



Potato Dumplings image

These little dumplings are really good with a roast or in soup.Make them twice the size and serve them instead of potatoes. When I do this I like to either brown them with a bit of butter or put a little sauce over them and bake them for 30 minutes at 325f - the larger dumplings take 20 minutes apprx to cook in the boiling salted water, cook them over medium heat. Try adding Garlic, chili flakes or other herbs to the dumplings for an entirely differect flavor

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 potatoes, boiled and mashed or riced
2 eggs, lightly beaten
2 slices white toast, finely crushed
1 teaspoon potato flour
1 teaspoon parsley, chopped (optional)
1 pinch nutmeg
salt & pepper

Steps:

  • Combine all the ingredients, mix well.
  • Shape mixture into walnut sized balls.
  • Drop balls one at a time into rapidly boiling water.
  • Lift them out when they raise to the top and drain.
  • Brown the dumplings in butter.
  • Serve with roast or soup.

Nutrition Facts : Calories 236.1, Fat 3.1, SaturatedFat 0.9, Cholesterol 105.9, Sodium 113.4, Carbohydrate 44.1, Fiber 5, Sugar 2.4, Protein 8.5

EASY POTATO DUMPLINGS



Easy Potato Dumplings image

An easy & quick way to make potato dumplings for your favorite recipe or good just baked as a casserole for a side dish.

Provided by DoryJean54

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup instant instant potato flakes
1 cup hot water
1/2 teaspoon salt
1 egg
1 cup all-purpose flour
1/4 cup melted butter
1/4 cup breadcrumbs

Steps:

  • Combine Potato Buds & hot water.
  • Add remaining ingredients in given order, mix well.
  • Form into 2-inch balls with hands, flour hands occasionally so dough doesn't stick.
  • Cook in boiling salted water until they rise to the top.
  • Remove dumplings from water with a slotted spoon & place in butter casserole dish.
  • Sprinkle with bread crumbs & keep layering melted butter, dumplings & crumbs.
  • Cover with foil & bake at 325* for 5-10 minutes.

Nutrition Facts : Calories 303, Fat 13.5, SaturatedFat 7.8, Cholesterol 83.4, Sodium 454, Carbohydrate 38.6, Fiber 2, Sugar 1, Protein 6.8

EASY POTATO DUMPLINGS



Easy Potato Dumplings image

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

6 cups leftover mashed potatoes
4 cups all-purpose flour
¾ cup dry farina cereal (such as Cream of Wheat®)
3 eggs
3 egg yolks
2 teaspoons salt

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

PERFECT GERMAN POTATO DUMPLINGS



Perfect German Potato Dumplings image

Given to me by a German co-worker some time ago, it is actually not hard to make and makes a great dumpling! Prep time doesn't include boiling the potatoes.

Provided by Kittencalrecipezazz

Categories     German

Time 55m

Yield 10 dumplings

Number Of Ingredients 15

6 medium baking potatoes (about 2 lbs)
1 cup flour
3 tablespoons fine dry breadcrumbs
1 teaspoon baking powder
1 teaspoon salt (or to taste)
1 tablespoon fresh parsley or 1 teaspoon dried parsley
1/4 teaspoon nutmeg
black pepper
2 eggs, slightly beaten
10 onion-flavored croutons
all-purpose flour, for rolling
6 cups boiling water
2 teaspoons salt
3 tablespoons butter
1/2 cup fine dry breadcrumb

Steps:

  • Cook unpeeled potatoes in a small amount of boiling, salted water (about 30 minutes), or until tender, but not mushy; peel potatoes while still warm (but not hot).
  • Coarsely mash with a potato masher or use a potato ricer.
  • In a small bowl, combine 1 cup flour with 3 tablespoons bread crumbs, baking powder, 1 teaspoon salt, parsley, nutmeg and pepper; add to the potatoes, toss/mix until well blended. Stir in the eggs.
  • Using floured hands, shape the potato mixture into 10 balls; insert a crouton into the center of each ball.
  • Lightly dust the balls with flour (so they won't stick).
  • In a Dutch oven, combine 6 cups boiling water and 1 tsp salt.
  • With a spoon carefully drop dumplings into water.
  • Cover, and simmer dumplings for about 20 minutes, or until a toothpick inserted in the dumpling, comes out clean (DO NOT LIFT COVER!).
  • Remove dumplings with a large slotted spoon to a platter.
  • In a saucepan, heat and stir butter until browned; stir in the 1/2 cup bread crumbs, sprinkle over dumplings.

Nutrition Facts : Calories 200.5, Fat 5.2, SaturatedFat 2.7, Cholesterol 51.5, Sodium 849.7, Carbohydrate 33.2, Fiber 2.3, Sugar 1.4, Protein 5.4

POTATO DUMPLINGS II



Potato Dumplings II image

This recipe has a few more spices in it. It is from Mrs. George C. Fiehler, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782

Provided by Charlotte J

Categories     Potato

Time 33m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs unsalted potatoes (cooked the day before and riced)
4 eggs (well beaten)
2 tablespoons salt (scant)
2 tablespoons onions (finely minced)
2 tablespoons parsley (finely minced)
1/4 teaspoon nutmeg
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/2 cup flour

Steps:

  • On day one cook and rice potatoes and put in the refrigerator.
  • On the second day mix thoroughly with the remaining ingredients.
  • Mold potato mixture firmly into small balls with croutons as center.
  • (4 slices of bread, diced and toasted in butter provide enough croutons.) Molded dumplings are dropped into boiling salt water and cooked for 3 minutes.
  • They are done when they rise to the surface.

Nutrition Facts : Calories 204.7, Fat 3.5, SaturatedFat 1.1, Cholesterol 124, Sodium 2383, Carbohydrate 35.1, Fiber 3.8, Sugar 1.5, Protein 8.4

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