Potato Dumplings Recipe

Potato Dumplings RecipePhoto by: Taste of Home Potato Dumplings Recipe Rating 1

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

2
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • Email
[X]

Rate Potato Dumplings Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Potato Dumplings Recipe
  • Prep: 45 min. + chilling Cook: 15 min.
  • Yield: 6-8 Servings
45 15 60

Ingredients

  • 5 to 6 medium potatoes
  • 5 tablespoons all-purpose flour
  • 1 egg, lightly beaten
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon ground nutmeg
  • 2 slices white bread, toasted
  • 1/3 cup mashed potato flakes, optional
  • Melted butter and toasted bread crumbs, optional

Directions

  • 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. Yield: 6-8 servings.

Nutritional Facts 1 serving (2 each) equals 122 calories, 1 g fat (trace saturated fat), 27 mg cholesterol, 487 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Potato Dumplings in Taste of Home December/January 1996, p35

Taste of Home

Featured Videos

Mrs. Holiday

Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!

Learn More >

Follow Us on Pinterest!

Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.

Follow Us >

More Ways to get Taste of Home Recipes

Reviews for Potato Dumplings (2)

Potato Dumplings Recipe

Potato Dumplings

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Apr. 05, 2012 by deannasnz

Aaargh, what went wrong? I followed the recipe exactly, and they were pleasantly flavoured but had a horrible texture. I made the beef rouladen that goes with them and that was wonderful, so I'm confused.


Reviewed on Dec. 17, 2007 by Shroomer

I'd like to try this recipe. Woulkd deep frying, or cooking in a bit of oil in a skillet work?

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer

Father's Day Recipes

Fathers Day Recipes
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT