Print Options

Back to Potato Dumplings >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

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

6-8 ServingsPrep: 45 min. + chilling Cook: 15 min.

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

2 of 2

Potato Dumplings (continued)

Directions (continued)

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.

Nutrition 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.