Grandma’s Potato Dumplings
Total TimePrep/Total Time: 25 min.
- 2 day-old hard rolls
- 1/2 cup water
- 2 teaspoons canola oil
- 1/2 cup leftover mashed potatoes
- 1 egg, lightly beaten
- Dash ground nutmeg
- 1 to 2 tablespoons all-purpose flour
- 1/4 cup butter, cubed
- 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 1-2 minutes or until lightly toasted.
- 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, 8-10 minutes or until a toothpick inserted in center of dumplings comes out clean. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 4-6 minutes or until golden brown.
- Serve warm dumplings with butter.
Nutrition Facts1 dumpling with 1 tablespoon butter: 255 calories, 17g fat (8g saturated fat), 84mg cholesterol, 322mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 5g protein.
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Nov 21, 2016
TO: schmievi46 - the recipe says to use two day old hard rolls. Not 2 day old...........but two rolls.
Nov 27, 2015
The recipe did not say how many hard rolls.
Aug 3, 2012
A traditional family recipe for Grandma's Potato Dumplings. Always a treat with a family dinner -roasted chicken, turkey, pork-beef-veal roast. It will inspire all guests for their meal memories!